TEST
KITCHEN
NOTES
Octopusisbestcooked
justbeforeserving,as
ittendstogorubbery
whencold.
Youcanservethiswith
crustywood-firedbread.
BABY OCTOPUS
& EGGPLANT IN
TOMATO & CAPER SAUCE
PREP + COOK TIME MINUTES SERVES
tablespoonextravirginoliveoil
kgwholecleanedbabyoctopus
clovegarlicslicedthinly
shallots(g)slicedthinly
babyeggplants(g)slicedthinly
mediumredcapsicum(g)
slicedthinly
½cup(ml)dryredwine
gbottledtomatopastasauce
⅔cup( ml)water
¼cup(g)babycapers
tablespoonsfreshoreganoleaves
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