Niçoise octopus with potatoes

Niçoise octopus with potatoes
Niçoise octopus with potatoes 5 1 Stefano Moraschini

Instructions

07889 NIÇOISE OCTOPUS with POTATOES INGREDIENTS for 4 PEOPLE 1 kg Octopus, 1 kg potatoes, 1 kg of onions, 2 cloves of garlic, 20 g flour, 2 scoops of tomato sauce, 100 g of wine, pepper, parsley.

Peel and cut the potatoes into chunks, put them in a saucepan and season with salt and pepper.

Mince the garlic and onion, add them to the potatoes, add the oil and FRY for 3 minutes.

Add the chopped Octopus, wet with white wine and allow to evaporate for 2 minutes.

Pour the tomato sauce and cook for 20 minutes at medium temperature.

During the last minute, to thicken the sauce, add the flour.

Add the potatoes and octopus in a soup-tureen, stir well and serve.

Niçoise octopus with potatoes

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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