Baby octopus with peas
Instructions
Clean and wash the baby octopus.
Braise the shallots finely crushed into oil; Add the baby octopus and let them go a few minutes lively focus; season with salt and pepper; Deglaze with the wine and when evaporated, add the crushed tomato pulp.
Cover and simmer for 15 minutes.
Combine the peas lightly blanched in salted water and complete cooking slowly.
Ingredients and dosing for 4 persons
- 800 g of moscardini
- 400 g of fresh shelled peas
- 2 shallots
- Dry white wine
- 200 g of tomato pulp
- Olive oil extra virgin
- Salt
- Pepper