Lemon and Rosemary Scented Baby Octopus
Ingredients
- Baby Octopus - 500 grams
- White Onion - 50g
- Anchovy Fillets - 2 salted
- Garlic Clove - 1 clove
- Chilli - 1 small, fresh
- Tomato Paste - 20g
- Dry white wine - 100ml
- Lemon - 1
- Ligurian olive oil
- Rosemary
- Potatoes (ideally from Graveglia)
Instructions
Clean and wash the octopus under running water. Heat the oil in a sauté pan and fry the finely chopped onion, anchovy fillets, a clove of garlic and the whole chilli. Add the tomato puree, and after a few minutes toss in the octopus. Let this brown slightly, the pour in the white wine, let it evaporate and allow this to cook on a low heat with lid on. Season with salt, add the lemon juice and half the chopped rosemary and take this off the heat. In a saucepan, cook the potatoes in salted water with the skin on. When cooked drain the potatoes, peel and crush with a fork, sprinkle with olive oil and rosemary.
