Octopus with Potatoes


INGREDIENTS FOR 4 PEOPLE

600 g IODI’
2 octopi of about 1 kg (or 1 big octopus)
100 g tomato passata
350 g ripe cherry tomatoes
1 garlic clove
1 glass of white wine
extra-virgin olive oil
chopped parsley
salt

TIME

80
MINUTES

DIFFICULTY

piuCucina

Method

1) Clean the octopi and slice into quite large pieces. Heat 4 tbsp of extra-virgin olive oil in a saucepan with the garlic clove then add the octopus pieces and allow them to colour slightly. 2) After cooking for 5-6 minutes pour in the white wine and allow it to evaporate, then pour in the passata. 3) Continue cooking for 10 minutes. Add a few tablespoons of water to keep the octopi moist. Add the peeled, diced potatoes to the pan together with the cherry tomatoes. 4) Check the seasoning and continue cooking for 40 minutes. 5) Serve the octopus with a sprinkling of chopped parsley.