Moscardini alla Ligure

Preparation:

Preparation: Clean the moscardini, removing the 'beak' and the eyes. Wash them quickly, cut them into small pieces, but leave them whole if they are small. Boil them for 10-15 minutes in lightly salted water to which you have added a whole onion and three tablespoons of strong vinegar. Drain them and keep them aside. Separately, brown in a saucepan four tablespoons of oil, two medium-sized onions cut into thin slices, a clove of garlic, a little sage and a bay leaf. When the vegetables have browned, pour the vinegar, remove the garlic, mix and cook over low heat and bring to the boil for about 10 minutes. Adjust the salt, add a little pepper. Arrange the baby octopus in layers in a vase or glass container, cover them with the warmed cooking liquid. Close the container and keep in a cool place. The baby octopus prepared in this way will keep for a very long time. Accompanying wines: Cinque Terre DOC, Bianchello Del Metauro DOC, Vermentino Di Sardegna DOC.