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Stewed Octopus in Tomato Sauce and Basil (Polpi in Umido)

ingredients

serves 10
300 ml olive oil
1.5 kg octopus
600 ml dry white wine
250 g tomato concass©e
seasoning
50 g chopped basil
2 cloves of chopped garlic

method

1. Heat 300 ml olive oil in a pan, then add and lightly fry 1.5 kg octopus cut into 2.5 cm pieces. Add 600 ml dry white wine.

2. Boil and reduce by half, then add 250 g tomato concassée and seasoning; cover with a lid and simmer for 45 minutes.

3. Serve sprinkled with 50 g chopped basil combined with 2 cloves of chopped garlic.

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