1Kg. of Moscardini - 400gr. peeled tomatoes - 1 small onion - 1 clove of garlic - parsley - 1/2 glass of white wine - flour - salt - pepper.
Preparation:
Clean and wash the Moscardini, let them drain and flour them. In a pan, fry the chopped onion and garlic, add the octopus and brown them well, sprinkle with the white wine and when it is completely evaporated, add the peeled tomatoes. Continue cooking over low heat for 30 minutes. Sprinkle minced parsley before turning it off.
Recommended wines:
L'Oro Rosso Syrah I.G.P. Sicilia L'Oro Bianco Alcamo Bianco D.O.C. Zadjal Inzolia I.G.P. Sicilia