Name: Fricassee of Baby Octopus
Yield: Serves 6 as a first course
Ingredients: ½ cup finely chopped flat-leaf parsley; 2 tablespoons dried porcini mushrooms, crumbled and softened in lightly sugared warm water, drained, and squeezed dry; 1 cup dry white or red wine; freshly ground black pepper; 1 tablespoon butter or 4 pureed walnuts; Salt; 6 thin slices of Italian-style bread, toasted and rubbed with garlic; 2 pounds (15 to 24 pieces) cleaned frozen baby octopus, thawed; ⅔ cup fresh tomato puree; 3 tablespoons extra virgin olive oil; 4 garlic cloves, thinly sliced; 1 cup thinly sliced red onion; 1½ teaspoons chopped fresh rosemary

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

For this lovely first course or brunch dish called moscardini alla genovese, the baby octopus is cooked in advance, then left to cool in the cooking pot, tightly covered, so that all the juices are reabsorbed into the flesh.

For best flavor, baby octopus needs a little “chew,” so be careful not to overcook it.

Ingredients

2 pounds (15 to 24 pieces) cleaned frozen baby octopus, thawed
3 tablespoons extr

Stew
Pescatarian
Brunch

Method

Rinse and drain the octopus. To clean the baby octopus, pull out the tentacles and reserve. Cut away the eyes, entrails, and hard protruding parts. Rub off the membranes and wash inside the pouches.
Set a 10 - inch cazuela on a heat diffuser or a heavy-bottomed straigh

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Ingredients

Method

Part of