Moscardini alla busara

Moscardini alla busara is a traditional dish from Veneto and Istria, particularly in coastal areas. It is usually prepared in a tomato sauce with onion and garlic, enriched with a touch of chili pepper. Here is the classic recipe:

Ingredients

• 1 kg of baby octopus (if they’re large, they can be cut)
• 1 large white onion, chopped
• 2 cloves of garlic, chopped
• 400 g of peeled tomatoes or tomato purée
• 1 glass of white wine
• Chopped parsley to taste
• Salt to taste
• Chili pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Clean the baby octopus thoroughly: remove the inner sac, eyes, and beak. Rinse them under running water and dry them.
2. In a large saucepan, heat the extra virgin olive oil and sauté the chopped onion and garlic until golden brown.
3. Add the baby octopus to the saucepan and let them brown for a few minutes, turning them to flavor evenly.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the tomatoes (peeled or puréed), salt, and a pinch of chili pepper. Cover and cook over medium-low heat for about 1 hour or until the baby octopus is tender. During cooking, if necessary, add a little water to prevent the sauce from drying out too much.
6. Near the end of the cooking time, adjust the salt and add the chopped parsley.
7. Serve the baby octopus hot, accompanied by the cooking sauce and, if you like, with a sprinkle of fresh parsley on top.

Curiosity

The name “alla busara” originally referred to a cooking method for crustaceans, in particular lobsters, typical of the Adriatic coast. Over time, this denomination has expanded to include other preparations of crustaceans and cephalopods cooked in a similar way.

For a more Venetian touch, you can accompany this dish with soft polenta, which pairs very well with the baby octopus sauce. Enjoy your meal!