Drunken Octopus is a tasty seafood main course typical of Ligurian cuisine. The octopus is cooked in Barbera wine, which gives it an intense and irresistible flavor. It is then served with a hint of onion and peeled tomatoes to enrich the texture and taste. Small potatoes are used as a side dish to complete the meal. An explosion of flavors that will win over fish lovers.
Cut the octopus into pieces
In a casserole dish, sauté the onion in a little oil
Add the octopus cut into pieces, cover with half of the wine and let it evaporate
Add the tomatoes, adjust the salt and cook for 40 minutes, adding a little wine at a time
Cut the potatoes into rather thick slices, add them to the octopus and finish cooking
Sprinkle with parsley and serve
Pan
Pot
Knife
Cutting Board
Italia, Liguria
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| Energy (kcal) | 70.45 |
| Carbohydrates (g) | 10.45 |
| of which Sugars (g) | 1.35 |
| Fat (g) | 0.3 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.35 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.02 |
