 Cookin
Octopus
Italian Braised Octopus ~ Polipi In Umido
- 1 small octopus, about 1½ lb
- ½ lb finely chopped onion
- 2 tomatoes, skinned and chopped
- 2 cloves garlic, chopped
- 4 tbsp olive oil
- 1 oz pine nuts
- 6 fresh basil leaves
- 1 small glass white wine
- Clean the octopus.
- Heat oil in a saucepan and sauté 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 (the small ones will cook
in less than 10 minutes.
- Just before cooking is completed, add basil
leaves and salt and pepper to taste. Serve with
rice.
Cookin Octopus
Recipe Index
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Florida
Marketplace 10 Piece Seafood set
Manhattan Ocean Club Seafood
Cookbook
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Rick
Stein's Complete Seafood ~ The ultimate fast
food, fish is the home cook’s no-fuss yet sophisticated
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What these cooks really need is a color step-by-step guide
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such as Sea Bass Baked in a Salt Crust and Stuffed Grilled
Mussels, will inspire cooks to put the techniques Stein
presents to good use. Extensive charts and color illustrations
help cooks tell their mackerel from their monkfish. 
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