Baby octopus Stew (2)
Instructions
Clean the baby squid, wash them carefully and drain them.
In a pan heat three tablespoons of oil with a clove of garlic and half a chilli, add the baby octopus and let them flavor.
When they are golden, remove them now.
Put into casserole the tomatoes and cook for 20 minutes over low heat.
Add salt and pepper and continue cooking for another 10 minutes.
Before removing the pot from the fire set the moscardini and Sprinkle chopped parsley.
Serve.
Accompanying wines: Colli Orientali Del Friuli Pinot Bianco DOC, Bolgheri DOC Bianco, Lizzano Bianco DOC.
