Our Recipes
POLENTA AND OCTOPUS STEW
Ingredients:
Polenta
Parsley
Olive oil
Garlic
Chilli pepper
800g small octopus
1 glass of white wine
Tomato sauce (passata)
Salt and pepper
Procedure:
- Cut the polenta into thick slices and toast them.
Octopus stew: Wash and chop the parsley. Put a little oil, garlic and a pinch of chilli pepper into a warm frying pan. Add the octopus and leave to cook for around 10 minutes. Add the white wine, and once evaporated, add the tomato sauce. Season with salt and pepper and cook for 20 to 30 minutes.
- Serve the octopus stew with a slice of toasted polenta.
