In short. Octopus cut thin, browned with garlic and oil, splashed with white wine and stewed in tomato for an hour. Served with toasted home-made bread.
Octopus is a Bari speciality — they beat it on the rocks by the old port to tenderise it, and curl the tentacles by hand. This is what happens to it afterwards.
Ingredients
- 1 kg of octopus
- 120 g of extra virgin olive oil
- 400 g of ripe tomatoes
- 2 cloves of garlic
- 1 glass of white wine
- parsley, salt, pepper
Method
1. Browning. Clean the octopus, cut it thinly and put it in a pot with the minced garlic and the oil. Let it all brown together.
2. The wine. Add the wine and let it evaporate.
3. Stewing. Cut the tomatoes into pieces, add them, and cook over a moderate heat for one hour.
4. Serving. Scatter with minced parsley and serve with slices of toasted home-made bread.
More on the second courses page.
