Against The Boards Braised Octopus
Source of Recipe
Click on Detroit
List of Ingredients
2 small octupus, about 1.5 lbs.
1/2 lb. finely chopped onion
2 each tomatoes, skinned and chopped
2 each cloves garlic, chopped
4 tbsp. olive oil
1 oz, pine nuts
6 each fresh basil leaves
1 each small glass white wine Recipe
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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