Name: Neapolitan Baby Octopus Tomato Stew
Total time: 1 h 50 min
Yield: 4
Ingredients: ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle; 4 cloves garlic, bruised; 1 long red chilli, sliced thickly; 600g baby octopus, cleaned; ½ cup (125ml) dry white wine; 2 x 400g cans cherry tomatoes; 300g tomato passata; 1 tsp caster sugar; 1 tsp sea salt flakes; extra sliced ciabatta, to serve; FENNEL PANGRATTATO; 1½ tbsp extra virgin olive oil; 6 slices ciabatta (140g), crusts removed, torn; 1 tsp fennel seeds; 1 clove garlic, chopped finely; 1 tsp finely grated lemon rind; ⅓ cup flat-leaf parsley, chopped finely

VMG Recipes