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
Rinse and clean the octopus. Remove the tentacles in pairs.
Heat the oil in a pan over medium heat and sauté the octopus for about 5 minutes.
Add the diced tomatoes, garlic and chopped parsley.
Cook for about 10 more minutes. Season with salt and pepper to taste. Brown, stirring occasionally. Add the white wine and simmer over low heat (about 30 minutes).
Clean and rinse the greens, chop coarsely. Heat oil in a pan over medium heat. Sauté the greens for a few minutes. Add the pitted black olives and capers. Season with salt and pepper. Simmer over low heat for a few minutes. Plate with the octopus and serve.