Preparation
Clean the octopus and cook it in a pan with garlic, bay leaves and a drizzle of olive oil. Leave to stew for one hour in its own water.
Transfer it to the “pignata” (casserole), add half a glass of white wine, parsley, garlic, pepper, chopped onion, the peeled and deseeded tomatoes cut into strips, and finish cooking.
Ingredients
- 1 kg small octopuses
- 10-15 ripe tomatoes
- 2 garlic cloves
- 1 onion
- 3-4 bay leaves
- parsley
- White wine
- Black pepper grains
- Extra virgin olive oil and salt to taste
