Ingredients Jump to Instructions ↓

  1. for Moscardini Affrogati

  2. 1 1/3 lb (600 g) moscardini

Instructions Jump to Ingredients ↑

  1. for Moscardini Affrogati Peel off octopuses removing the eyes, radula between tentacles and ink sacs.

  2. Wash peeled octopuses in running water well.

  3. Heat oil in a thick-bottomed pot and sauté finely chopped garlic until golden over medium heat.

  4. Stir in shredded parsley and basil.

  5. In a few seconds add chopped tomatoes. Simmer for a couple of minutes and pour a glass of water in.

  6. Add octopuses into the sauce and season with salt to taste .

  7. Cover and simmer for 30-40 minutes.

  8. Garnish with basil and black olives . Serve immediately.


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