Stewed baby octopus

First clean the baby octopus: cut with scissors the fleshy part that connects the head to the body.

Empty pockets thoroughly, using your fingers (if necessary, you can rivoltarle out).

Cut under the tentacles that part of the head with the eyes and just discard it.

Rinse well under running water and the tentacles both bags, peel them and cut them into strips.

If the clumps are large, divide them into groups of 2 or 3 tentacles, otherwise leave them whole.

Heat oil in a skillet to moderate heat and saute for a minute the clove of minced garlic and parsley.

Pour into the Pan and baby squid let them cook for 5 minutes, stirring often, for not to make them stick.

After this time, bathed with mulled wine, salted lightly and cook for another 10 minutes, until the liquid is completely evaporated.

Scalded tomatoes for about 5 seconds in boiling water, drain, Peel, slice 4 ìn and remove the seeds.

Coarsely chop the flesh and add to moscardini.

Lower the heat and continue cooking for another 20-30 minutes (depending on the size of the baby squid).

Shortly before turning off, adjust salt if necessary and season with freshly ground black pepper.

The baby squid served with durum wheat wafers (see recipe).

Tip: this dish will take a very special flavor if instead of the normal dry white wine you will use a sweet wine of type ' passito ' (as Vin Santo, Malvasia, Recioto di Gambellara, Verduzzo friulano).

The RIGHT WINE: the happiest combination is with a white, fresh, clean, dry flavour, such as the Cinque Terre in Liguria, served at a temperature of 8-10 degrees; If you are unable to find it, you can opt for an Italian or Sardinian Vermentino.