Octopus, chick pea, and escarole soup

By Marisa Iocco
December 22, 2008
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Serves 4

1pound baby octopus
6tablespoons olive oil
1medium onion, finely chopped
1large carrot, finely chopped
1/2stalk of celery, finely chopped
Salt and black pepper, to taste
3cloves garlic, finely chopped
3/4cup white wine
2tomatoes, chopped
3quarts warm water
1bunch escarole, rinsed and coarsely chopped
1can (15 to 16 ounces) chick peas, drained and rinsed
1/2teaspoon crushed red pepper
2tablespoons bread crumbs, toasted until golden
1tablespoon chopped fresh parsley
1. Gently wash the octopus. Cut each one in half and remove the small black eye.

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


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