Polpi in Umido: Octopus Stew Italian wine ...

This is a recipe for Italian stew South octopus with white wine and tomatoes. This is a dish that originates in Puglia, near the heel of the Italian boot. Octopus requires a long, slow fire, so keep the low temperature and give a lot of time. I want to use the frozen squid you'll find in Asian markets, but you can use any octopus. Serve with crusty bread or a great pasta such as ziti or penne. This recipe Serves 4 as a starter or light main course.

Preparation time: 15 minutes

Cooking time: 1 hour and 15 minutes

Total time: 1 hour 30 minutes

Ingredients:

• 1 pounds octopus, large or small
• 4 T. olive oil
• 4 cloves of garlic, finely chopped
• 1 cup crushed tomatoes or peeled, chopped fresh tomatoes
• 1 cup white wine
• 2 T. honey or sugar
• Chopped fresh dill 2 tablespoons
• 4 T. chopped fresh parsley
• 1 t. Chili flakes
• 2 T. capers (optional)
• Salt and pepper

Preparation:

Bring a large pot of salted water to a boil. Mix the octopus into boiling water, boil and cook for 1-2 minutes, then remove. Discard the water.

Cut the squid into pieces and fry in olive oil over medium heat for 2-3 minutes. Add the garlic and fry for a minute or two.

Add wine and bring to a boil over high heat. Mix well and cook for 3-4 minutes. Tomatoes and chili flakes and bring to a boil.

Add a teaspoon of salt and honey or sugar. Mix well, the pot and cook for 30 minutes.

After 30 minutes, the caper in use, plus half of the half of the dill and parsley. Check octopus -. Sometimes, with small classes only 30 minutes {/ p]

If they are still super-soft, cover the pan and cook until again 45 minutes.

If you think you are doing about 10 minutes to recover according to the pot and heat slightly until the sauce to boil.

To serve, add the dill and the remaining parsley and black pepper. Eat it. Pasta or bread with hot or at room temperature