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- Ligurian Musky Octopus
- (Moscardini alla Ligure)
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- Ingredients:
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3 and 1/4 lbs 1.5 kgs musky octopuses, cleaned
3 onions
1 and 3/4 pints (1 liter) white wine vinegar
4 tablespoons extra virgin olive oil
1 garlic clove
1 fresh sage sprig
1 bay leaf
Salt and pepper
Directions:
Cut the octopuses into pieces unless they are very small.
Bring a pan of lightly salted water to the boil, add one of the onions, 2-3 tablespoons of the vinegar and the octopuses and simmer for 10-15 minutes.
Drain and set aside.
Thinly slice the remaining onions.
Heat the olive oil in a pan, add the onions, garlic, sage and bay leaf and cook over a low heat, stirring occasionally, for about 10 minutes.
Pour in the remaining vinegar, remove and discard the garlic and simmer gently for about 30 minutes.
Season with salt and pepper to taste.
Pack the octopuses in layers in ajar and pour in the warm vinegar to cover.
Close the jar tightly and keep in a cool place. Musky octopuses prepared in this way keep for quite a long time. Serves 4.
That's it!
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