Braised Octopus
1.5 lbs Octopus cut into 1" thick slices
1/2 lb Finely chopped onion
2 Tomatoes, skinned and chopped
2 Cloves garlic, chopped
4 tablespoon Olive oil
1 oz Pine nuts
6 Fresh basil leaves
1 cup dry white wine
Clean the octopus. Heat oil in a saucepan and saute the onions. When they become transparent, add the garlic and tomatoes. Cook together for a few minutes, then add the pine nuts and the octopus; cook over high heat for another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until the octopus is cooked, 30-45 minutes. Just before cooking is completed, add basil leaves and salt and pepper to taste. Serve with rice.
Serves 6.
|
