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Loading The Puglian Cookbook
  • Octopus Stew

    I first tasted this delicious stew in a seaside restaurant in Gallipoli and was instantly won over. The octopus was tender and flavorful, and the potatoes were soft and creamy. It is a dish that always reminds me of summer: The salinity of the octopus brings back the sea on that sunny day, and the flavor of the wine reminds me of the ripe Puglian grapes basking in the sun.

    Baby octopus is available in grocery stores year round, cleaned and ready to cook. Because the wine becomes concentrated in the cooking process, use the best wine you can. Pair the dish with the wine you use for cooking or a nice Puglian rosé.

    YIELD: 4 SERVINGS
    • 2 tablespoons (30 mL) olive oil
    • 1 medium onion, peeled and roughly chopped
    • 1¼ pounds (568 g) baby octopus, cut into bite-sized pieces
    • 4 large Yukon Gold potatoes, cut into ½-inch (1-cm) cubes
    • 2 cups (473 mL) white wine
    • Salt, to taste

    1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and cook until soft. Add the octopus, potatoes and wine and bring to a boil over high heat. Reduce the heat and simmer slowly for 1 hour.

    2. Serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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