in Italy

Musk octopus in tomato sauce

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Ingredients for 4 servings:

  • 1 kg squid(s) (musk octopus), cleaned
  • 4 tbsp extra virgin olive oil
  • 2 m.-large onion(s), finely chopped
  • 5 cloves garlic, finely chopped
  • 1 chili pepper(s) or peperoncini, finely chopped
  • 2 cl Sambuca
  • 200 ml white wine, dry
  • 700 ml tomato(s), pureed
  • n. B. Salt
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Pomodoro Moscardini

In a deep, nonstick roasting pan, lightly fry the onions in oil. Add the chili, garlic, and musky octopus. Cook over high heat until the octopus has formed. Deglaze with Sambuca and white wine, stirring to evaporate the alcohol. Reduce the heat and add the passata. Simmer gently for about 55 minutes, stirring occasionally. Season with salt and pepper and serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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