Saturday, 28 December 2013
Baby Octopus Stew
1 clove of garlic, finely chopped
1 red chillies, deseeded and chopped
100g baby octopus, cleaned and cut into small pieces
100g cooked canellini beans
a glug of white wine
4 cherry tomatoes, peeled and diced
2 slices Italian bread, toasted
Heat a drizzle of olive oil in a saucepan over medium heat.
Add the garlic and chillies, and gently fry for a couple of minutes without letting them burn.
Add the octopus and fry for few minutes, stirring around, until white.
Pour in the wine and simmer till the alcohol has evaporated.
Add the diced tomatoes, canellini beans and the passata and simmer for 4 minutes.
Season with salt and pepper, then add the basil leaves and simmer for a couple more minutes.
Place some octopus and the sauce in the middle of each plate. Drizzle with olive oil.
Serve with the toasted bread on the side.