- 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.