1. rinse octopus well and remove "beak" from base of head. 2. drain well. 3. In a large heavy based saucepan combine the octopus, tomatoes, oil, parsley (reserve 1 tablespoon of parsley for garnish), crushed garlic, and red pepper flakes. 4. Cover and cook over low heat for about 45 minutes, stirring occasionally. 5. Uncover the pan and cook for 15 minutes more until the octopus is tender and the sauce is thick (pierce with knife to test). 6. Sprinkle the friselle with water to soften slightly. 7. Divide the friselle, or slices of toasted sour dough among 6 plates. 8. top with the octopus and sauce and garnish with the reserved chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
