Moscardini al Pomodoro

These exquisite little purple– red octopi are known as moscardini… their slightly larger cousins the Venetians call folpetti. This is also delicious as a sauce for pasta – in that case you should cut the octopus into pieces.

I ate this in a restaurant along with five other fish bits, followed by a fish lasagne, then a fritto misto & finally a crema di mascarpone with baicoli. I won’t say that I felt fantastic as we waddled to the vaporetto to get home – but it was all delicious