Chiudi

RGFE

Baby octopus Luciana-style

Chef: chef Andrea Moio main courses
時間 30 min レベル 簡単 分量 4

Ingredients

  • 4 baby octopus — about 100g each
  • 1 small glass extra virgin olive oil
  • 1 clove of garlic
  • 50 g salted capers (rinsed)
  • 80 g black olives
  • 1 can of cherry tomatoes
  • pinch of ground chili pepper
  • finely-chopped parsley to taste
  • 4 leaves of basil
  • salt to taste
  • 4 slices of toasted bread

Preparation

Sauté the garlic in the olive oil in a frying pan and remove when golden. Add the capers, olives and chili pepper and sautè for 2 minutes over medium heat, turning with a spatula. Then add the cherry tomatoes, basil, parsley, and finally the octopus and season with salt. Add a ladleful of water and simmer gently covered for about 20 minutes. When tender, place the toasted bread on a serving dish and serve the octopus with the sauce on top.

Enjoy!