 |
 |
|
|
|
|
Baby Octopus in Tomato Sauce
2 pounds baby octopus
2 cups peeled, seeded, and chopped fresh tomatoes or chopped canned
Italian peeled tomatoes
1/4 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
2 large garlic cloves, finely chopped
Pinch of crushed red pepper
Salt
6 to 12 friselle (black pepper biscuits) or slices toasted Italian bread
Rinse the octopus and drain well. Remove the hard round beak at the base of the tentacles of each octopus.
In a large heavy saucepan, combine the octopus, tomatoes, oil, 3 tablespoons of the parsley, the garlic, red pepper, and salt to taste. Bring sauce to a simmer. Cover the pot and cook over very low heat, stirring occasionally, for 45 minutes.
Uncover the pan and cook for 15 minutes more, or until the octopus is tender when pierced with a knife and the sauce is thick.
Sprinkle the friselle with water to soften them slightly. Divide the friselle, or slices of toast, among six plates. Top with the octopus and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.
 Buy the book |
|
|
|
|
|
Mob Facts
Giuseppe Esposito was believed to be the first member of the Sicilian Mafia to emigrate to the U.S. He came to New York in 1890, after murdering almost a dozen landowners and the two leaders of his province.
|
|
|
|
|
