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600g Iodì potatoes
2 octopuses of about 1kg each (or 1 big octopus)
100g tomato sauce
350g ripe cherry tomatoes
1 garlic clove
1 glass of white wine
extra virgin olive oil
chopped parsley
salt
Recipe by
Preparation
Clean the octopus and cut it into fairly large pieces. Heat 4 tbsp of extra virgin olive oil in a saucepan with the garlic clove, then add the octopus pieces and slightly brown them.
After 5-6 minutes add the white wine and let it evaporate, then add the tomato sauce.
Continue cooking for another 10 minutes. Add a little water now and then to keep the octopus soft. Add the peeled and chopped potatoes and the cherry tomatoes to the sauce.
