Moscardini at la spezia
Instructions
Clean the baby octopus, place them in a saucepan, cover with salted water and let them cook for about 50 minutes from the beginning of the boil.
Then drain keeping aside 2 ladles of the cooking liquid and thinly slice the onion.
In a Pan fry the onion with oil making sure that don't take too much color, then sprinkle with wine and add the boiled baby squid.
Let the whole season, season with salt and pepper, sprinkle with chopped Basil and finish with the cooking of the fish broth aside.
Bring to a boil and serve with slices of toast.
Ingredients and dosing for 4 persons
- 800 g of moscardini
- 1 glass dry white wine
- == 1 large onion
- 1 tablespoon of chopped basil
- 2 tablespoons of olive oil
- Salt
- Pepper