Octopus in red wine

Octopus in red wine
Octopus in red wine 5 1 Stefano Moraschini


Clean the Octopus, empty it, remove the bleb, wash it, cut it into small pieces.

In a pan heat three tablespoons of olive oil, soffriggetevi chopped onion, a clove of garlic, a Sage leaf, a sprig of Rosemary.

Add Octopus, let it cook for a few minutes, sprinkle with wine, add the Bay leaves, adjust salt and pepper.

Bake 1½ hours at very low heat.

Serve hot, but can be enjoyed cold too.

Accompanying wines: Bardolino "Claret" DOC, Rosato DOC Val Di Cornia, Copertino Rosato DOC.

Octopus in red wine

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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