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- Musky Octopus Ligurian Style
- (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 garlic clove
1 fresh sage sprig
1 bay leaf
- 1 and 3/4 pints (1 liter) white wine vinegar
4 tablespoons extra virgin olive oil
Salt and pepper
Directions:
Cut the octopuses into pieces (unless they are very small).
Bring a pan of lightly salted water to a boil.
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- Add one of the onions, 2-3 tablespoons of the vinegar and the octopuses.
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- Simmer for about 12-15 minutes.
Drain and set aside.
Thinly slice the remaining onions.
Heat the olive oil in a pan.
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- Add the onions, sage, bay leaf and garlic.
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- Cook over a low heat, stirring occasionally, for about 10 minutes.
Pour in the remaining vinegar.
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- Remove and discard the garlic.
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- Simmer gently for about 30 minutes.
Season with salt and pepper to taste.
Pack the octopuses in layers in a jar.
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- 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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