Braised octopus (polipi in umido)

Yield: 2 Servings

Measure Ingredient
1 each Small octopus, about 1.5 lbs
½ pounds Finely chopped onion
2 eaches Tomatoes, skinned and choppe
2 eaches Cloves garlic, chopped
4 tablespoons Olive oil
1 ounce Pine nuts
6 eaches Fresh basil leaves
1 each 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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