Polipetti Affogati
Baby Mediterranean Octopus Poached with
Tomatoes and Olives

By Chef Odette Fada, Sandomenico Restaurant,
New York, NY

Serves: 4-6

18-12 baby Mediterranean octopi (about half a pound each), washed and cleaned well (eyes and moths removed)
2 pints cherry tomatoes
1/2 cup peperoncino-infused extra virgin olive oil*
bunch of flat leaf Italian parsley, whole leaves only (not chopped)
4 medium or 2 large cloves of garlic, thinly sliced or chopped
1 cup black olives (Gaeta or Kalamata are good), pitted

1. Put all the ingredients into a large, 3-4 inch deep baking pan.

2. Cover with aluminum foil and bake at 350 degrees for 35 minutes.

3. Serve with bread or rice, if you wish.

* To make your own oil, use a good pinch of Italian peperoncino flakes for a 1/2-cup of good extra virgin olive oil and let infuse for 5 days.

Other Chef Odette Fada Recipes:
Polipetti Affogati
(Baby Mediterranean Octopus Poached with Tomatoes and Olives)

Raviolini Capresi Con Passato Di Pomodorini Di Collina
(Homemade raviolini Caprese filled with caciotta cheese in a strained tomato sauce)

Uovo In Raviolo
Homemade Raviolo filled with Egg yolk with White Truffles)

Restaurant and Chef Links:
Sandomenico NY Restaurant
Executive Chef Odette Fada

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