Musky octopus belongs to the octopus family, but it’s smaller and has only one row of suction cups on its eight tentacles. It’s easy to find, inexpensive and very tasty.
What to know
- 4 moscardini da 60 g
- Sedano carote e cipolle in parti uguali 90 g
- La buccia di mezzo limone
- Un pezzetto di alloro
- Qualche gambo di prezzemolo
- Finocchio selvatico 5 g
- Maggiorana 5 g
- 1 rametto di timo
- 1 foglia di basilico
- Olio e.v.o. 100 g
- Salsa di pomodoro 400 g
- 1 spicchio di aglio
- Acciughe sott’olio 10 g
- Prezzemolo 20 g
- Sale e pepe
For the sauce: brown garlic with oil in a pan. Add anchovies in oil and chopped parsley.
Add the tomatoes, salt and pepper and cook for approximately 15 minutes.
Mix the sauce with the mixer until creamy.
For the musky octopus: place celery, carrots and onions, the peel of half a lemon, a piece of laurel, parsley and a pinch of salt in a pot with water.
Bring to boil. Immerse the musky octopus and cook at low flame for 45 minutes.
Place the tomato sauce in a hollow dish, lay the musky octopus on top, spray with extra virgin olive oil and decorate with aromatic herbs.