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Chef Massimiliano Conti
La Ciccia
SAN FRANCISCO, CA
[Serves 4 appetizer portions]
INGREDIENTS
2 lb baby octopus
4 T extra virgin olive oil
4 T dry white wine
2 cloves garlic, smashed
1/4 medium onion, chopped
1 pinch chili flakes
1 small bunch parsley, chopped
1/4 lb fresh stewed tomatoes
2 fresh basil leaves
METHOD
Clean the octopus, rinse with running water and set aside. In a sauté pan heat the extra virgin olive oil over medium/low heat. Add the garlic, the onion and half of the parsley and cook until the onion is translucent. At this point add the octopus, mix well and increase the heat to high. Add the wine and let the alcohol evaporate.
Lower the heat and simmer the octopus for about 5 to 7 minutes. Add the tomatoes, the basil leaves, and the chili flakes. Cover the pan with a lid and let it cook over medium low heat for 35 to 40 minutes or until the octopus is fork tender. After cooking, let sit covered for a few minutes, sprinkle with the rest of the chopped parsley and serve in hot bowls.