Preparing Moscardini with Beans and Leek

For this recipe you will need the smallish species of octopuses called moscardini. The meat of these octopuses has a faint nutmeg flavor which makes moscardini dishes especially tasty. Molluscs make an integral part of the Mediterranean diet.

Ingredients for Moscardini with Beans and Leek

• 1.5 lb moscardini
• 1 stalk leek
• 1 tablespoon tomato paste
• 0.8 lb boiled beans
• several stalks parsley
• 0.4 pt white dry wine
• olive oil, salt, white pepper

Cooking Instructions

1. Clean out the octopuses’ sacks, remove beaks, eyes, rinse the bodies several times. Then cut into medium-sized pieces.
2. Wash the leek, separating the leaves, and dice it finely.
3. Pour olive oil into a deep frying-pan covering the bottom.
4. Fry the leek slightly.
5. Add a spoonful of tomato paste, fry for 2 more minutes.
6. Put moscardini in and simmer for about 5 minutes.
7. Add tomatoes, boiled beans, parsley. Simmer it all for about 5-6 minutes stirring from time to time, then add wine, salt and pepper.
8. Simmer for 10 minutes more, then turn off heat.
9. Moscardini with beans and leek are best eaten hot.