Octopus in Barbera Capri wine sauce - Tenuta Capri
TENUTA CAPRI
TENUTA CAPRI
TENUTA CAPRI
Main menu:
OCTOPUS IN BARBERA CAPRI SAUCE
Ingredients for 4 people
- 800 g Octopus
- 1 white onion
- 1 carrot
- 5 small red onions like Tropea
- 2 glasses of red wine Barbera Capri
- 2 Tablespoons extra virgin oil
- Salt
- a bunch of thyme
Preparation
Clean the Octopus: turn your head and clean, remove the tooth that is at
the center of the tentacles with a pocketknife and deleted then the eyes. Rinse
the Octopus really well under running water and beat him gently with a meat
tenderizer to soften the fibers and make it more tender. Put a saucepan with
salt water, carrot and onion when the water boils, dip the Octopus, holding it
by the head and risollevatelo. Do this three times until the tentacles will be
crimped. Then immerse it completely and cook for 30 minutes. Meanwhile, Peel
the red onions and cut into fairly large wedges. In a pan, put two tablespoons
of olive oil, add the onions into wedges, the Octopus previously blanched and
pour in the red wine Barbera Capri. Add
the thyme leaves, salt and continue cooking for about 20 minutes until the
Octopus is soft by tapping it with a fork. Remove Octopus from seasoning do
reduce the red wine sauce. Serve the Octopus with onions and flooding with the
red wine sauce.
Enjoy your meal!
