Put the clean octopus (400 grams for 2p) in a pan with 200 ml white wine and a handful of fresh oregano. Add water to cover the octopus completely. Boil for 15 mins. Cool the octopus down in the pan. Mix 500 grams of cherry tomatoes and 4 slices of old bread (in smaller pieces) … More Octopus, souk style
They can be enormous, those creatures. The Italians surely eat them often, and buy them frequently frozen. Tessa Kiros is a cookbookwriter, she travelled and worked all over the world. One of her books, Ciao bella, describes the cuisine of Venice. Polpo con patate is a traditional antipasto, but I thought it would be an … More Polpo, the ‘real ‘octopus with the long tentacles and little suction cups
Doc V's Healthy Kitchen 