Moscardini Del Corsaro

Preparation:

Preparation: Peel the onion and the garlic clove, wash them and chop them finely. Clean the octopus by removing the inner and outer skin and the innards, then wash them carefully. In a saucepan, heat the oil with the chopped garlic and onion, add the chilli pepper and let them dry without letting them brown. Add the curry, the bay leaf, the saffron dissolved in a little water and the dried baby octopus; Sauté for 2-3 minutes, stirring occasionally. Pour in the white wine, let it evaporate over a high heat, stirring frequently and season with salt and pepper. The moscardini will have to cook 10-15 minutes or until they are tender. Then remove them from the heat, remove the bay leaf and sprinkle with the previously washed and chopped parsley; mixed well and served on the table.