Poached octopus: recipe
The white Moscardini recognize them from the 8 tentacles with only one row of suckers, which differ from the true octopus of rock, of bigger size that has 2 rows of suckers on each tentacle.
The fresh fish you recognize it from the white color - bright blue and not yellowish, you also recognize it from the smell of intense sea that does not smell. Rely on your fish shop of trust.
It is important that the baby octopuses that you go to buy all have the same weight, about 150 gr each, so they all cook in a uniform way.
150 gr is the perfect size to get some poached octopus like those you eat at the restaurant. Keep in mind that the octopus during cooking will shrink nearly half, compared to their original size, so be careful, if you buy baby octopus too small, you may not find yourself with cooking time, but above all to get a slightly different dish, octopus excessively little ones.
Clean the octopuses removing the central bone, the eyes and the entrails that are in the part of the head.I confess that this operation delego it at the fishmonger:
750 gr of white baby octopus of 150 gr each
650 gr of San Marzano peeled tomatoes (the weight of tomatoes is 100 gr less than the total weight of baby octopus)
3 cloves of garlic
3 hot peppers
1 cup of dry white wine
6 tablespoons of fresh parsley + a few tufts to decorate
6 tablespoons of extra virgin olive oil
salt
To decorate
6 slices of bread
2 tablespoons of extra virgin olive oil
2 cloves of garlic
spicy chili q.b (optional)
a few leaves of parsleyk
