Ingredients:
- 1 octopus
- 1 kg fresh tomatoes
- 2 or 3 cloves of garlic • Parsley to taste
- 1 chili pepper • White wine
- 500 gr polenta • 1 sachet of squid ink
- Frantoio Portofino Selezione extra virgin olive oil.
Preparation:
Boil the octopus for 1 hour. In a sauté pan, lightly brown the garlic with Frantoio Portofino Selezione extra virgin olive oil. Stir in the diced tomatoes and then the octopus, let cook for 40 minutes drizzling with white wine.
Prepare the polenta with the squid ink and arrange a circular layer on the serving plate.
Top with the octopus in guazzetto.