Moscardini Luciana (baby octopus in tomato sauce)
Ingredients
- 250 g cleaned Sicilian baby octopus
Tomato sauce
- 1 can San Marzano tomatoes
- 1 large garlic clove crushed
- Salt
- 10 g small basil leaves
To finish
- 20 ml extra virgin olive oil
- 1 small fresh hot red chilli thinly sliced
- 5 g anchovies in cetara oil
- 4 g pantelleria capers rinsed
- 2 spring onions winter onion sliced
- 25 g gaeta black olives chopped
- 4 thick slices bread toasted
- Chopped parsley
Instructions
Octopus
- Steam the octopus for 7 minutes at 200 °C.
Tomato sauce
- Cook the tomatoes with their juice, garlic and salt to taste over a gentle heat until thick and pulpy. Add basil leaves and cool.
To finish
- Put the olive oil, chilli, anchovies, capers, spring onion and olives in a large pan and gently cook 2-3 minutes. Add tomato sauce with the octopus and cook 3-4 minutes to heat through.
- Place a slice of toast on each serving plate and spoon over octopus and sauce. Drizzle a little oil over and sprinkle with parsley.