Braised Octopus (polipi In Umido)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 2 | Servings | |
INGREDIENTS
| 1 | Small octopus, about 1.5 lbs | |
| 1/2 | lb | Finely chopped onion |
| 2 | Tomatoes, skinned and choppe | |
| 2 | Cloves garlic, chopped | |
| 4 | T | Olive oil |
| 1 | oz | Pine nuts |
| 6 | Fresh basil leaves | |
| 1 | Small glass white wine |
INSTRUCTIONS
Clean the octopus. Heat oil in a saucepan and saute the onions. When they become transparent, add the garlic and tomatoes. Cook together for a few minutes, then add the pine nuts and the octopus; cook over high heat for another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until the octopus is cooked (the small ones will cook in less than 10 minutes. Just before cooking is completed, add basil leaves and salt and pepper to taste. Serve with rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 325
Total Fat: 37.4g
Cholesterol: 0mg
Sodium: 16.1mg
Potassium: 617.5mg
Carbohydrates: 19.9g
Fiber: 7.6g
Sugar: 5.6g
Protein: 6.5g