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.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.