Title: Braised Octopus (Polipi in Umido)
Categories: Seafood
Yield: 2 Servings
| 1 | | Small octopus, about 1.5 lbs |
| 1/2 | lb | Finely chopped onion |
| 2 | | Tomatoes, skinned and choppe |
| 2 | | Cloves garlic, chopped |
| 4 | tb | Olive oil |
| 1 | oz | Pine nuts |
| 6 | | Fresh basil leaves |
| 1 | | Small glass white wine |
Clean the octopus. Heat oil in a saucepan and saute the onions. When they
become transparent, add the garlic and tomatoes. Cook together for a few
minutes, then add the pine nuts and the octopus; cook over high heat for
another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until
the octopus is cooked (the small ones will cook in less than 10 minutes.
Just before cooking is completed, add basil leaves and salt and pepper to
taste. Serve with rice.