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Stewed octopus
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
1.5 kg of polyps,
150 g of tomato pulp,
1 onion,
3 cloves of garlic,
1 tablespoon chopped parsley,
1 tablespoon chopped chives,
2 glasses of dry white wine,
4 tablespoons extra virgin olive oil,
1 tablespoon flour 00,
salt,
pepper.
Introduction
The most valuable polyp is the Octopus vulgaris, which can reach remarkable dimensions. Its freshness is recognized by the color of the skin, reddish with gray spots. It is better to choose the largest, most valuable and easiest to clean specimens. They are excellent in salad, boiled with black pepper and bay leaves and also stewed with very little vinegar.
Preparing
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