Bruschetta with drunken moscardini
Instructions
Toast the bread.
Brown the baby octopus in a pan with oil, garlic, salt and pepper; cover flush with the red wine and cook for 12 minutes.
Serve the fish on toast and sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 2 slices of bread
- 200 g of moscardini
- 50 cl of red wine
- 1 clove of garlic
- Chopped parsley
- Olive oil
- Salt
- Pepper