Originally a flavoursome peasant dish, it is one of the stock dishes on the island. Here, the octopus is never beaten before being cooked because only tender, freshly-caught octopus is used on Elba.
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INGREDIENTS |
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Octopus (cleaned) |
1 |
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kg |
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Onions |
350 |
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g |
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Potatoes |
650 |
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g |
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Tomatoes |
300 |
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g |
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White wine |
1 |
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glass |
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Chopped parsley |
1 |
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sprig |
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Salt |
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to taste |
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Oil |
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to taste |
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Chilli pepper |
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to taste |
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PREPARATION |
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| 1. |
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In a frying pan, warm the oil in which to sauté the onion previously cut into thin slices; allow to cook over a low heat. |
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| 2. |
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Cut the octopus into large pieces, then add to the onions. When it has turned a nice violet colour, pour the wine into the pan and continue cooking until it has evaporated. |
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| 3. |
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At this point, add the tomatoes cut into pieces, a pinch of salt and the chilli pepper. Cover the frying pan with a lid and leave to cook for 30 minutes. |
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| 4. |
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In the meantime, peel, wash and dice the potatoes, then boil in a pan (or steam) for 15-20 minutes. Once cooked, sprinkle with chopped parsley. |
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| 5. |
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Add the octopus to the potatoes and allow to rest for a few hours off the heat. Serve warm. |
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For this flavourful and spicy menu, we suggest a medium-bodied red wine such as a Solopaca or a Chianti. |
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