12-30-2006, 05:33 AM
1 sm octopus, about 1.5 lbs 1/2 lb Finely chopped onion 2 x Tomatoes, skinned and choppe 2 x Cloves garlic, chopped 4 tbl Olive oil 1 oz Pine nuts 6 x Fresh basil leaves 1 sm glass white wine
[ul] [li]Clean the octopus. Heat oil in a saucepan and saute the onions. When they become transparent, add the garlic and tomatoes. Cook together for a few minutes, then add the pine nuts and the octopus; cook over high heat for another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until the octopus is cooked (the small ones will cook in less than 10 minutes. [li]Just before cooking is completed, add basil leaves and salt and pepper to taste. Serve with rice.[/li][/ul]
[ul] [li]Clean the octopus. Heat oil in a saucepan and saute the onions. When they become transparent, add the garlic and tomatoes. Cook together for a few minutes, then add the pine nuts and the octopus; cook over high heat for another 2 or 3 minutes. Pour in wine, cover pan, and simmer gently until the octopus is cooked (the small ones will cook in less than 10 minutes. [li]Just before cooking is completed, add basil leaves and salt and pepper to taste. Serve with rice.[/li][/ul]