Octopus Soup

Piatto Unico
Primo
Thu, 08/14/2014 - 02:45
Difficult Level
High
Cooking Time
1.5 h
Cost
Medium

Zuppa di polipi su orto lucano

(enough to serve four people)

Ingredients

octopus
600 g
potatoes
300 g
red pepper
200 g
extra virgin olive oil
50 ml
red wine
150 ml
garlic
1 clove
sweet pepper
1 minced (sun dried)
parsley
1 tsp
saffron strands
a few
salt
black pepper

Preparation

Wash the octopus under a cold tap and then slice into small pieces and brown in a pan with the extra virgin olive oil, chopped parsley and garlic.
Next, add the sweet pepper and soften it with the red wine.
Meanwhile, peel the potatoes and cut them into cubes and cut the peppers into julienne strips. Add to sweet pepper mix, and once the potatoes start to cook, add about half a litre of water and leave to cook for around 45 minutes.
More water may be needed to stop the soup from thickening too much.
While the soup simmers, fry some thickly sliced bread in olive oil. Once cooked, the soup should be poured on top of the bread and served in deep bowls. Finally, the saffron is sprinkled sparingly over each individual serving.
Buon appetito!