• 1 kg of octopus
  • 120 gr of extravirgin olive oil
  • 400 gr of mature tomatoes
  • 2 cloves of garlic
  • 1 glass of white vine
  • salt pepper parsley

Clean the octopus, cut it thinly and put it in a pot with the minced garlic and the extravirgin olive oil.

Let browning altogether, add the vine and let it evaporating for a while; cut the tomatoes in pieces and add them to the mixture; let it cooking over a moderate heat for an hour. When the cooking Is ended, sprinkle the =mixture with minced parsley and serve it together with toasted slices of home made bread.

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