|
|
|
|
In article .com>,
says...
> Does anyone have a recipe for octopus stewed in tomato sauce?
>
Polipo in Umido
Stewed Octopus by Gennaro Contaldo
from Grigson
Gennaro Contaldo shows just how tender, toothsome and
tasty octopus can be in this sensational slow cooked but simple recipe
Servings: 4
Main:
4 tbsp extra virgin olive oil
3 even-sized garlic cloves, finely chopped
1 tsp capers
4 even-sized green olives quartered
4 even-sized anchovy fillets
2 even-sized octopuses weighing about 400g each, cleaned (ask your
fishmonger to do this)
1 pinch salt and fresh ground black pepper
10 even-sized cherry tomatoes, squashed
1 handful flat leafed parsley, coarse stalks removed
1 pinch salt
Method
1. Heat the olive oil in a small saucepan (use one in which the octopus
will fit tightly) and add the garlic, capers, olives and anchovies.
2. Once the garlic begins to sweat, add the octopuses and a pinch of
salt. Stir well, lower the heat, and then add the tomatoes and parsley.
3. Cover with a tight fitting lid and cook on a low heat for 1 hour 10
minutes until the octopuses are very tender. During cooking they will
shrink and exude quite a bit of liquid. Adjust the seasoning if
necessary, and then serve.
|