Moscardini octopus with capers and black olives

Ingredients for 4 people:

  • 600 g of moscardini octopus
  • 300 g of fresh cherry tomatoes
  • an onion
  • a bit of garlic
  • white wine
  • a spoon of capers
  • a spoon of pitted black olives
  • a bit of salt
  • Chili pepper flavored oil Il Bottaccio

  • Time: 40′
    Difficulty: Medium

    After washing the fresh cherry tomatoes, cut them into wedges and set them aside. Similar procedure for moscardini octopus: clean them, wash them and set them aside, they will serve later. Now, in a sufficiently large pan pour a little of chili pepper flavored oil Il Bottaccio, a pinch of chopped onion and a small touch of garlic to leave to brown for a few minutes, then add the moscardini octopus and sprinkle everything with a bit of white wine, then toss the cherry tomatoes and cook for 20 minutes on a slow flame. Just before the end add capers and olives in small pieces. As a last step, dish it all up, add at your discretion a few more drops of chili pepper flavored oil Il Bottaccio e.. enjoy it!

    Enjoy your meal!

    Picture by: GialloZafferano
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