TEST
KITCHEN
NOTES
Octopusisbestcooked
justbeforeserving,as
ittendstogorubbery
whencold.
Youcanservethiswith
crustywood-firedbread.BABY OCTOPUS
& EGGPLANT IN
TOMATO & CAPER SAUCE
PREP + COOK TIME MINUTES SERVES
tablespoon extra virgin olive oil
kg whole cleaned baby octopus
clove garlic sliced thinly
shallots (g) sliced thinly
baby eggplants (g) sliced thinly
medium red capsicum (g)
sliced thinly
½ cup ( ml) dry red wine
g bottled tomato pasta sauce
⅔ cup ( ml) water
¼ cup (g) baby capers
tablespoons fresh oregano leaves
Heathalfoftheoilinalarge
deepheavy
basedfryingpan
Cook
octopusinbatchesuntilitjust
changesincolourandistender
Covertokeepwarm
Heatremainingoilinsamepan
cookgarlicandshallotstirringfor
minutesoruntilshallotsoftens
Addeggplantandcapsicumcook
stirringforminutesoruntil
vegetablesarejusttender
Addwinesaucethewaterand
octopustopanbringtotheboil
Reduceheattolow
mediumsimmer
coveredforminutesoruntil
saucethickensslightlyandoctopus
istender
Stirincapers
Serveoctopustoppedwith
oreganoleaves
DID
YOU
KNOW?
While baby octopus is usually
char-grilled or fried, here we cook it
Italian-style, stirring it in a saucepan
with classic Mediterranean lavours.
The secret is not to overcook it or its
lesh will toughen. When purchasing
fresh octopus, look for shiny intact
skin and a pleasant smell of the sea.#THEWEEKLYEATS