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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. rinse octopus well and remove "beak" from base of head. | 2. drain well. | 3. In a large heavy based saucepan combine the octopus, tomatoes, oil, parsley (reserve 1 tablespoon of parsley for garnish), crushed garlic, and red pepper flakes. | 4. Cover and cook over low heat for about 45 minutes, stirring occasionally. | 5. Uncover the pan and cook for 15 minutes more until the octopus is tender and the sauce is thick (pierce with knife to test). | 6. Sprinkle the friselle with water to soften slightly. | 7. Divide the friselle, or slices of toasted sour dough among 6 plates. | 8. top with the octopus and sauce and garnish with the reserved chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby octopus	2	lb		806.9352	0.0	179.5204	4.5333
tomato	2	cups	chopped canned	82.8	18.36	4.32	0.72
olive oil	1/4	cup		477.36	0.0	0.0	54.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
garlic clove	2			806.9352	0.0	179.5204	4.5333
red pepper flake			crushed	806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
sourdough bread			sliced toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.