Drunken Octopus is a tasty seafood main course typical of Ligurian cuisine. The octopus is cooked in Barbera wine, which gives it an intense and irresistible flavor. It is then served with a hint of onion and peeled tomatoes to enrich the texture and taste. Small potatoes are used as a side dish to complete the plate. An explosion of flavors that will win over seafood lovers.
Cut the octopus into pieces
In a saucepan, sauté the onion in a little oil
Add the chopped octopus, cover with half of the wine and let it evaporate
Add the tomatoes, adjust the salt, and cook for 40 minutes, adding a little wine at a time
Cut the potatoes into fairly thick slices, add them to the octopus, and finish cooking
Sprinkle with parsley and serve
Pan
Pot
Knife
Cutting Board
Italia, Liguria
| Energy (kcal) | 65.15 |
| Carbohydrates (g) | 7.23 |
| of which Sugars (g) | 1.28 |
| Fat (g) | 0.51 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 4.97 |
| Fiber (g) | 1.06 |
| Sale (g) | 0.09 |
