The deliciously sweet taste of octopus makes it a much sought-after ingredient and there are countless recipes all over Italy for this cephalopod. The name of this recipe has arisen because the octopus is traditionally cooked in a tightly sealed pot until tender and moist - the lid of the pot is never removed to stir the dish while it is cooking. It is important to use small octopuses or, if you can find them, small squid, as they are much less tough than larger specimens and will tenderise more quickly without needing to be bashed before cooking.
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