1 hour and 45 minutes
- 1 ½ lb baby octopuses
- 5 oz red wine
- 1 ¾ oz garlic
- 3 ½ oz parsley
- 2 anchovies
- 5 oz extra virgin olive oil
- salt and pepper to taste
- 5 oz fish broth
- 1 ¾ oz extra virgin olive oil
- 2 oz arugula
- ⅛ oz salt
- ⅜ oz pine nuts
- 1 lb polenta
1 hour preparation + 45 minutes cooking
Carefully wash the curled octopus, remove the mouth and the sac. In a pan with oil lightly fry the anchovies, add garlic and chopped parsley. Finally add the curled octopus, and fry lightly on high heat.
Add wine, evaporate and add 150 g fish broth. Season with salt and pepper, cook the octopus on moderate heat but leave the lid on the saucepan.
In the meantime prepare a fine mix of chopped arugula, place in blender with oil and pine nuts and a little salt.
Reduce the octopus sauce a little.
Mix the polenta with the arugula pesto.
Then serve the octopus on a layer of polenta and arugula pesto.