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Zuppetta di Moscardini (baby octopus soup)


  • 500g baby octopus
  • 1 small onion finely chopped
  • 2 cloves garlic
  • 1 small chilli pepper
  • 1 glass white wine
  • 1 can tomato cubetti (Valfrutta)
  • Fish stock
  • Fresh basil and parsley
  • Fresh seasoning
  • Extra virgin olive oil (Borges)
  • 1 tbsp red wine vinegar
  • Garlic bread for serving


Clean the octopus and rinse under running water, pat dry on kitchen paper. Sauté in a splash of olive oil over hot fire, season with salt and pepper and cook for a couple of minutes, lower the heat. Add the onion, garlic and chilli and cook until onion is soft, pour over the wine and allow evaporation. Simmer for a couple of minutes and cover with the fish stock, simmer for 15 minutes. Pour in the pulp and simmer until octopus is tender adding more fish stock when needed. Take off the heat, add the vinegar and herbs, serve with toasted garlic bread.

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