White stewed octopus inzolia on crushed potato pate d.o.p. of Syracuse

Spending for 4 people
Octopus 900g, two cloves of garlic, 50g shallot, parsley, lt 1 white wine inzolia, 300g potato d.o.p., a pinch of fresh oregano, extra virgin olive oil 80ml, a tomato to garnish, salt and pepper of the whirl q.b.

Method:
Clean the octopus and cut into pieces of about 3 cm, in a saucepan put the garlic and the chopped shallot with extra virgin olive oil. Start to brown immediately after add the octopus let it brown for 7/8 minutes and add the wine to cover the octopus, season with salt and pepper and cover tightly with a lid and cook for about 40 minutes. Five minutes before finishing cooking, sprinkle finely chopped parsley on the octopus.
Cook the potatoes in water or steamed with the skin, pay attention to the cooking that they are not too cooked must be to the point. After removing them from the skin, place them in a bowl and crush them with a fork and season a pinch of oregano with extra virgin olive oil to flavor them salt and pepper to taste.

Definition of the dish:
Take a deep dish, place a small circle of 7cm in the center of the plate, put the potatoes in it, remove the headband and place it over the octopus with its cooking base. Garnish with diced tomatoes and parsley.
Chef's Word: When cooking octopus, do not remove the lid. It is important to cook the potatoes with the skin because they remain tastier. The choice of inzolia wine was desired due to its organoleptic characteristics to give a more decisive taste to the octopus.

This recipe was created by Chef Giuseppe Argentino for the Pro Loco of Marzamemi.