Polpi in Umido

Polpi in Umido

(Stewed octopus)

Ingredients (serves 4)
500g octopus cut into smallish pieces (ask your fishmonger to clean and cut up for you!)
1 clove of garlic, chopped
1 sprig of rosemary
CAZZETTA Extra virgin olive oil
1 glass white wine
200g ripe tomatoes, chopped
A handful of parsley
Salt and pepper

Procedure
Ask your fishmonger to clean and chop the octopus into chunks and strips. Heat some olive oil in a pan and add your chopped garlic and the sprig of rosemary. After a couple of minutes, take out the rosemary (it will flavour the oil quickly) and add the octopus. Sautée it gently for a few minutes and then add the wine. Burn off a little of the alcohol and then add the chopped tomatoes. Mix well, season to taste and then cover with a lid and leave to cook slowly on a low heat for around an hour and a half (checking that the liquid remains - if not add a little boiling water occasionally). When cooked, sprinkle with chopped parsley and serve with a little fresh bread as a starter.

Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes