OCTOPUS IN A "PIGNATA" WITH SALENTO-STYLE CROSTINI

Description

Traditional dish from Southern Apulia.

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Recipe

1. Clean the octopus by removing the beak and eyes, then rinse it well under running water.
2. In a large saucepan, heat a drizzle of oil with the chopped onion and crushed garlic cloves.
3. Add the octopus cut into pieces and brown it for 5 minutes, deglazing with the white wine.
4. Add the crushed peeled tomatoes, a pinch of salt, pepper, and, if desired, chili pepper. Cover and cook over low heat for about 40 minutes.
5. Meanwhile, peel and dice the potatoes. Add them to the octopus and continue cooking for another 20-25 minutes, until the potatoes are tender and the sauce thickens.
6. Toast the slices of bread in the oven or in a pan with a drizzle of oil.
7. Serve the soup hot, garnishing each portion with chopped parsley and a piece of crouton.