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POLPO IN UMIDO


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2 pounds octopus, cut into 1-inch cubes (900g)
4 tablespoons extra virgin oil olive (60ml)
3 cloves garlic, crushed
red chili peppers, crushed (optional)
5 anchovies fillets
20 capers
12 cherry tomatoes, quartered
Bunch of Italian parsley, finely chopped
salt to season

To start your Polpo in Umido:

In a pan, heat up extra virgin olive oil. Add garlic, chili peppers, anchovies and capers and let cook together for 30 seconds.

Add octopus and stir. Stir in cherry tomatoes and parsley. Let cook on low to medium heat for approximately 1 hour or until tender. Add salt to taste.

Per 4 persone

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO
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