Genoese octopus
Preparation
10 minutes
Cooking
2 hours
Portions
2
Difficulty
Average
Ingredients
- Half sleeves 180 gr
- Chopped celery, carrot and onion
- Onion 3
- Fresh octopus 300 gr
- Extra virgin olive oil to taste
- White wine 50 ml
Procedure
Sauté the chopped celery, carrot, and onion in a drizzle of oil. Add the chopped octopus, deglaze with white wine, and cover with the julienned onions. Cook for 2 hours, adjusting the amount of liquid.
Cook the mezze maniche and season with the octopus Genovese.