Octopus in red wine
Instructions
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.
