Braised Octopus 1 Small octopus, about 1.5 lbs
1/2 lb Finely chopped onion
2 Tomatoes, skinned and chopped
2 Cloves garlic, chopped
4 tb Olive oil
1 oz Pine nuts
6 Fresh basil leaves
1 Small glass white wine
Clean the octopus. Heat oil in a saucepan and saute the onions. When
they become transparent, add the garlic and tomatoes. Cook together
for a few minutes, then add the pine nuts and the octopus; cook over
high heat for another 2 or 3 minutes. Pour in wine, cover pan, and
simmer gently until the octopus is cooked (the small ones will cook
in less than 10 minutes. Just before cooking is completed, add basil
leaves and salt and pepper to taste. Serve with rice.
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