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OCTOPUS ALLA DIAVOLA

INGREDIENTS

  • 1 kg LITTLE OCTOPUS
  • PARSLEY
  • 1 GARLIC CLOVE
  • 1 GLASS OF WHITE WINE
  • 1 GLASS OF TOMATO PUREE 
  • CHILLI PEPPER
  • EXTRA VIRGIN OLIVE OIL
  • 4 POTATOES
  • 250 g BEANS

Brown the parsley, add the little octopus, simmer with white wine, and add tomato, salt and chili pepper. Let it cook for 60 minutes.

Boil the potatoes, smash them and add oil, salt, parsley and garlic, mix. Brown the beans with oil, parsley and garlic, add salt and simmer with the wine. The cooking time lasts for around 60 minutes.

Serve with the smashed potato in a cup, lean the beans with a spoon, add the little octopus all-around the little tower.

Buon appetito!
Chef Roberto Carboni

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