Spaghetti al polpo ubriaco livornese
Directions
- 1Cut the octopus into small pieces.
- 2Chop the red onion.
- 3Add garlic.
- 4Caramelize the onion and garlic in abundant Tuscan olive oil in a casserole.
- 5Add all the octopus to brown.
- 6Cover and leave for 5 minutes.
- 7Add Tuscan red wine to get the octopus drunk.
- 8Stir in a spoonful of tomato paste.
- 9Set the heat to minimum, plug the casserole, and leave it for 50 minutes.
- 10Chop some parsley the old way.
- 11After 50 minutes, add spaghettine to the sauce.
- 12Add only pepper, no salt.
- 13Add a drop of water if needed.
- 14At the end of cooking, add parsley and a drop of olive oil.
Ingredients
- 2 meatballs octopus
- red onion
- garlic
- abundant Tuscan olive oil
- boccia Tuscan red wine
- 1 spoonful tomato paste
- little parsley
- spaghettine
- Pepper
- drop water
Equipment
casserole
Tips
- Do not add salt to the sauce, as the octopus already makes it salty.
- To prevent the octopus from becoming rubbery, set the heat to minimum and cook for 50 minutes.
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