Octopus, chick pea, and escarole soup
|1||pound baby octopus|
|6||tablespoons olive oil|
|1||medium onion, finely chopped|
|1||large carrot, finely chopped|
|1/2||stalk of celery, finely chopped|
|Salt and black pepper, to taste|
|3||cloves garlic, finely chopped|
|3/4||cup white wine|
|3||quarts warm water|
|1||bunch escarole, rinsed and coarsely chopped|
|1||can (15 to 16 ounces) chick peas, drained and rinsed|
|1/2||teaspoon crushed red pepper|
|2||tablespoons bread crumbs, toasted until golden|
|1||tablespoon chopped fresh parsley|
2. In a large flameproof casserole, heat the oil. Add the onion, carrot, celery, salt, and black pepper. Cook, stirring often, for 5 minutes. Add the garlic and cook for 1 minute more.
3. Add the octopus and cook, stirring occasionally, for 5 minutes. Add the wine and let it bubble until it evaporates. Add the tomatoes and water. Bring to a boil, lower the heat, and let the mixture bubble gently, stirring occasionally, for 1 hour.
4. Add the escarole, chick peas, and red pepper to the soup. Continue simmering for 30 minutes (total cooking time is 1 1/2 hours). Taste for seasoning and add more salt and black pepper, if you like.
5. Ladle into bowls and sprinkle with bread crumbs and parsley. Adapted from Marisa Iocco