- 400g of Fresine di Gragnano PGI
- 500g of small octopuses
- 400g corbarino tomatoes from the Monti Lattari
- 2 tablespoons of Kalamata olives
- 1 clove of garlic
- 3 tablespoons of evo oil
- Fresh parsley to taste
- Salt and chili pepper to taste
Directions:
Wash the baby octopuses thoroughly
In a pan with oil, sauté the chili and garlic, and remove the latter once browned
Add the octopus and olives and sauté for a few minutes
Pour the tomato into the pan and cook over low heat for about 20 minutes
Meanwhile, cook the Fresine in plenty of salted water
Drain them al dente and mix them with the sauce, adding chopped parsley.
Plate and serve.
