Polipetti affogati

Polipetti affogati or braised baby octopus in tomato sauce

Octopus is one of my favourite seafoods and a must when I return home to visit my dad in Sorrento.
Many people when they hear or see octopus make a funny face and a bad comment, and this is one of the most common response you get in the UK, to this most loved fish all over the world.
Then what am I saying? Yes, just be adventurous and you will learn to love this amazing gift of the sea.

For 4 people:

1 kg. of baby octopus
3 Garlic cloves
A hand full of flat leaves parsley
1 glass of white wine
salt
A pinch of chili
Extra virgin olive oil
400 gr. of cherry tomatoes (you can also use tinned plum tomatoes)

When you buy the baby octopus bring them home and give then a good wash (if frozen defrost properly and then wash through)
Then peel the garlic and with a knife press and then chop roughly. In a deep pan add enough oil to cover the bottom heat it up and add the garlic and the pinch of chilli. When you can smell the garlic frying but before it gets too much colour add half of the chopped parsley and then the octopus and stir through, it will be a couple of minutes before you can add the wine, then simmer until the alcohol has evaporated and then add a plash of water and the cherry tomatoes that you have cut in half.
Leave for 10 minutes then season properly and cook for another 20 to 25 minutes until tender and then add the rest of the parsley. I love to serve it with some grilled ciabatta slices covered with a little bit of oil, it makes a wonderful antipasto (starter) or in larger portions a great main course.
So be adventurous and make this wonderful dish for your guests, at your next dinner party and wish them a Neapolitan Buon appetito.

Peppe

Gamberetti, rucola e scaglie di parmigiano

Today's Fish Recipe:

Prawns, rocket salad and shaved parmesan cheese

"This is a great dish for the nice weather that hopefully is arriving soon, fresh and delicate, wonderful with a cold glass of Greco di Tufo" (white wine from Campania).

For 4 people:

800gr of medium size fresh prawns
4 tbsp extra virgin olive oil
2 lemons
150gr shaved Parmesan cheese
300gr fresh wild rocket salad
salt
flat leaf parsley
1 glove of garlic


Get some nice fresh prawns and ask your fishmonger to de shell them for you, or do it your self if you have done it in the past, and steam gently for around 3 to 4 minutes.
Then let it rest for 10 minutes and then in a large bowl dress with a pinch of salt, olive oil, lemon juice and the garlic and flat parsley that you will have chopped in advance. Set aside and let it marinade for 10 minutes.
Then wash the rocket and place it in a large serving bowl, cover with the prawns and add the Parmesan shaving and some lemon wedges before serving.
I hope you will try the recipe and enjoy it as much as a do, buon appetito,

Peppe