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Tomato-Braised Octopus |
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Serves: 4 Print this Recipe(Polipetti in Salsa di Pomodoro) Category: Calamari, Octopus, and Conch At one time, fishermen used to bash freshly caught octopus against the rocks to tenderize them. But today freezing and thawing them helps to break down the tough fibers. Simmering them in water, a Neopolitan method, ensures that they will be tender. Serve with lots of good bread to soak up the sauce. 4 to 8 baby octopus, about 6 ounces each, or 1 large octopus, about 21/2 pounds 1/4 cup olive oil 2 cups chopped canned peeled tomatoes with their juice 4 tablespoons chopped fresh flat-leaf parsley 2 cloves large garlic, finely chopped Pinch of crushed red pepper Salt 1 Check the base of the octopus to see if the hard, round beak has been removed. Squeeze it out if necessary. Bring a large saucepan of water to a boil. Add the octopus and simmer until tender when pierced with a knife, 30 to 60 minutes. Drain and dry the octopus, reserving some of the cooking liquid. Cut large octopus into bite-size pieces. 2 In a large heavy saucepan, heat the oil over medium heat. Add the octopus, tomatoes, 3 tablespoons of the parsley, the garlic, red pepper, and salt to taste. Stir to combine. Bring the sauce to a simmer. Cover the pot and cook over very low heat, stirring occasionally, for 30 minutes. Add a little of the reserved liquid if the sauce becomes too dry. 3 Uncover and cook 15 minutes more, or until the sauce is thick. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Tomato-Braised Octopus comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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