Drunken octopus - L'Italiano Recipe

Drunken octopus


Time: 15 min

Defining the drunken octopus a second fish dish is a bit limiting, there are many and such are the possibilities to use it during a lunch or dinner. In addition to being an excellent second course, in fact, the drunken octopus can also be enjoyed cold, as in a salad, or to prepare original bruschetta.

Another very valid solution is to season, thanks to the extremely tasty cooking base, a good plate of spaghetti, perhaps having the foresight to chop a part of the octopus into smaller pieces.

Ingredients

1 kg octopus
Garlic 3 cloves
1/2 liter red wine
Laurel a few leaves
Chili pepper fresco 1
Extra virgin olive oil 6 tbsp
Chopped parsley 3 tbsp
Sale to taste

Made with Nero di troia puglia geographical indication protectalinea sesciola

All the products of the brand San Michele Vitivinicola

Preparation

Clean the octopus under running water, depriving it of the bowels, the central tooth , the eyes and, as far as possible, the slimy patina that covers the octopus.


Now cut the octopus into pieces as large as a walnut  cutting it into larger pieces would only have the effect of lengthening the cooking times. Pour the oil into a pan and put the whole garlic cloves to brown , add the bay leaves, the chilli pepper cut into small pieces being careful to eliminate all or part of the seeds if you do not like a dish Too spicy.


Now add the octopus into pieces and sauté it for a few moments, then add the red wine , a little chopped parsley, bring to the boil and lower the heat; cover with a lid and cook for at least 40/50 minutes according to the hardness of the octopus itself. If the sauce shrinks too much, add a few tablespoons of water. Just before removing the drunken octopus from the heat, add a generous handful of chopped parsley, season with salt and let it cool for a few minutes.


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