Moscardini is a type of octopuses having scientific name Eledona muschata (Octopus moschatus).
The octopuses’ name came from their pleasant nutmeg aroma. They live on the sea floor.
Catching season for the moscardini starts in August and they are abundant in the Adriatic Sea.
The flesh of these little octopuses is a tasty way to get essential nutrients.
They provide such minerals as natrium, potassium, phosphorus, magnesium, zinc as well as vitamin E, proteins, fats and carbohydrates.
Try this traditional Italian cooking method that is actually a staple for Neapolitan cuisine.
Ingredients for Moscardini Affogati
- 1.3 lb (600 g) moscardini
- 3 tomatoes
- 2-3 garlic cloves
- 2-3 tablespoons olive oil
- Couple of basil leaves
- Couple of parsley stalks
- Salt to taste
Recipe for Moscardini Affogati
- Peel off octopuses removing the eyes, radula between tentacles and ink sacs.
- Wash peeled octopuses in running water well.
- Heat oil in a thick-bottomed pot and sauté finely chopped garlic until golden over medium heat.
- Stir in shredded parsley and basil.
- In a few seconds add chopped tomatoes. Simmer for a couple of minutes and pour a glass of water in.
- Add octopuses into the sauce and season with salt to taste.
- Cover and simmer for 30-40 minutes.
- Garnish with basil and black olives. Serve immediately.