Let’s talk about another very tasty way of coking
our belve Octopus: this is a typical recipe from Tuscany, exactly from the city
of LIVORNO (a very nice city by the sea).
Ingredients (Imperial & Metric) – Party of 4
- 1 Octopus of about 1,2 kg ( about 2lb): cut its tentacles and head
- Half glass of White vinegar
- 30g (2 tablespoons)Extravirgin Olive Oil
- 2 cloves of Garlic, finely chopped
- Half onion (or one little), finely chopped
- 1 stick of celery, finely chopped
- 80 g ( 3 oz) of black pitted olives
- 4 leaves of laurel (if you don't have fresh one, use 2 teaspoons of dry laurel)
- 1 bottle of red wine (don’t need an expensive one)
- 1 little chili
- 2 pinches of pepper
Method
- Put in a big pot the oil, the chili the onion and the clove and turn on a low flame: cook everything them for 2 minutes
- Add the cut octopus and the vinegar and cook for 2 minutes, mixing
- Add the wine, the olives, the pepper and the laurel and cook it slowly:you have to cover the pot with its top but leave a narrow opening to let the steam come out.
- When will our octopus be cooked? Test it with a fork: if octopus is tender, switch off the heat and leave it in his cooking sauce until it will be warm but not hot.
- Dish out putting 4-5 tablespoons of sauce on the plate, adding the octopus pieces and then some celery on the top. Serve it with some BRUSCHETTE (toasted bread).