Barilla recipes

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Baby Octopus with Curly Endive

di Academia Barilla

Big Image
Baby Octopus with Curly Endive
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Appetizer




Ingredients for 4 people


For the octopus
12 baby octopuses
about 3 ounces each
6 tablespoons + 2 teaspoons extra virgin olive oil
6 tablespoons + 2 teaspoons dry white wine
1 clove garlic
½ pound cherry tomatoes
¼ cup chopped parsley
salt and pepper to taste
For the greens:
1 ¼ pounds curly endive
½ cup black olives
2 tablespoons capers
4 tablespoons extra virgin olive oil
salt and pepper to taste




Preparation 25 minutes preparation + 1 hours cooking
1. Rinse and clean the octopus

2. Remove the tentacles in pairs

3. Heat the oil in a pan over medium heat and sauté the octopus for about 5 minutes

4. Add the diced tomatoes, garlic and chopped parsley

5. Cook for about 10 more minutes

6. Season with salt and pepper to taste

7. Brown, stirring occasionally

8. Add the white wine and simmer over low heat (about 30 minutes)

9. Clean and rinse the greens, chop coarsely

10. Heat oil in a pan over medium heat

11. Sauté the greens for a few minutes

12. Add the pitted black olives and capers

13. Season with salt and pepper

14. Simmer over low heat for a few minutes

15. Plate with the octopus and serve