Moscardini cacciuccati (tomato stewed musky octopus) a very tasty recipe from Livorno
Ingredients
- 1 kg of baby octopus (to be cleaned)
- 500 g of drained peeled tomatoes
- 2 cloves of garlic
- chopped parsley
- chili
- 1/2 glass of white wine
Directions
- Wash the octopus carefully and gut them.
- Fry the chopped garlic and add the peeled tomatoes, chilli, octopus and wine without allowing it to evaporate.
- Cover with a lid and cook over low heat for an hour and a half, two.
- Once cooked the sauce will have a syrupy appearance, at this point add the salt and chopped fresh parsley.
- Serve hot accompanied by slices of toasted homemade bread.
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