Bavette with Baby Octopus

Boil the baby octopuses in a big saucepan of salted water. In another pot bring water to the boil, add salt and cook the pasta. Fry a garlic clove in a pan until golden brown, then add the boiled, roughly chopped baby octopuses.

Add a little white wine and allow to evaporate. Season with salt and pepper, add the tomato sauce and cook for a few minutes.

Drain the pasta, add it to the sauce, stir and sprinkle with a little parsley.



Ingredients for 4 persons
  • 320 g bavette
  • 12 baby octopuses
  • 3 spoonfuls of tomato sauce
  • 2 spoonfuls of extra-virgin olive oil
  • parsley
  • salt and pepper
  • 1 clove of garlic
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Bavette with Baby Octopus