Open up a bottle of Negramaro wine, save a glass for this dish, then pour yourself the rest!
Today’s recipe is a modified version of a traditional dish from my hometown, (Polipo alla pignata – stewed octopus).
In the original recipe the octopus is slowly cooked in piñata without adding any liquid, while in my version, to add up a bit of flavor (and have an excuse to open up a bottle of wine) I’ve added a cup of strong red.
To shorten up cooking time I have used my Kuhn Rikon pressure cooker, which allowed me to serve up this dish in less than 1 hour.
- 1kg octopus
- 1 small onion, diced
- 1 small carrot, diced
- 2 stalks of celery, diced
- 3 tbsp extra virgin olive oil
- 2 leaves of sage
- fresh parsley
- 1 cup Negramaro wine (or Zinfandel)
- salt and ground pepper
Wash up the octopus, remove the central eye
and cut it up into 1 inch pieces
Dice up onion, carrot and celery and sautée in olive oil on low heat until soften.
Add the chopped octopus, season with salt and pepper, add the sage and cook on medium-high for 3-5 min. Pour in the wine, bring to a simmer and close your pressure cooker.
Allow the stew to cook for about 30 min. Then turn off the heat, let the steam out then open the pressure cooked. Turn on the heat again and let the liquid reduce on medium heat.
Sprinkle some freshly chopped parsley and serve it up with a few sliced of toasted bread!
Hope you guys like this recipe! If you do, tag me on IG @the_fit_mediterranean