OCTOPUS IN COCOTTE

INGREDIENTS ( OCTOPUS IN COCOTTE ) :

2 red onions

4 tbsp. Olive oil

1.2 kg Octopus

1 bottle (75 cl) red wine

1 can (800 g) crushed tomatoes

4 sprigs Thyme

direction

• Peel and slice the onions.
• Heat the oil in a casserole dish, sear the onions and the octopus cut into pieces, pour in the wine, add the tomatoes and the thyme.
• Simmer for 1 hour over low heat, stirring. Serve hot with fresh pasta.