Stewed Octopus in Tomato Sauce and Basil (Polpi in Umido)
Ingredients
- 10 floz olive oil
- 3.3 lb octopus
- 1 pint dry white wine
- 9 oz tomato concass©e
- seasoning
- 4 tbsp chopped basil
- 2 cloves of chopped garlic
Instructions
- 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.
- Boil and reduce by half, then add 250 g tomato concassée and seasoning; cover with a lid and simmer for 45 minutes.
- Serve sprinkled with 50 g chopped basil combined with 2 cloves of chopped garlic.
Calories: 434 kcal
Carbohydrates: 7 g
Protein: 23 g
Fat: 31g
Saturated Fat: 4 g
Cholesterol: 72 mg
Sodium: 355 mg
Potassium: 675 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 397 IU
Vitamin C: 11 mg
Calcium: 91 mg
Iron: 9 mg