Baby Octopus in Tomato Sauce -

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Baby Octopus in Tomato Sauce

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By The Sopranos Family Cookbook

Posted July 23rd, 2007

This article is reprinted with permission from The Sopranos Family Cookbook: As Compiled by Artie Bucco, by Allen Rucker, (2002, Grand Central Publishing)

The Sopranos Family Cookbook: As Compiled by Artie Bucco

Servings:	6
Author Notes:	Fans of HBO's The Sopranos will love this book that will allow them to curl up in front of the television to watch their favorite show while chowing down on some authentic Neapolitan cuisine, like the dishes served on the show. Even if you've never seen a single episode of The Sopranos, you'll still love the recipes that cover everything from simple comfort food to elegant entrees and desserts and everything in between.
Ingredients:	2 pounds baby octopus (6 octopi) 2 cups peeled, seeded, and chopped fresh tomatoes or chopped canned Italian peeled tomatoes 1/4 cup olive oil 1/4 cup chopped fresh flat-leaf parsley 2 large garlic cloves, finely chopped pinch of crushed red pepper salt 6 to 12 friselle (black pepper biscuits) or slices toasted Italian bread
Instructions:	Rinse the octopus and drain well. Remove the hard round beak at the base of the tentacles of each octopus. In a large heavy saucepan, combine the octopus, tomatoes, oil, 3 tablespoons of the parsley, the garlic, red pepper, and salt to taste. Bring sauce to a simmer. Cover the pot and cook over very low heat, stirring occasionally, for 45 minutes. Uncover the pan and cook for 15 minutes more, or until the octopus is tender when pierced with a knife and the sauce is thick. Sprinkle the friselle with water to soften them slightly. Divide the friselle, or slices of toast, among six plates. Top with the octopus and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.