Moscardini alla busara
17/11/2023Moscardini 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
- Clean the baby octopus thoroughly: remove the inner sac, eyes, and beak. Rinse them under running water and dry them.
- In a large saucepan, heat the extra virgin olive oil and sauté the chopped onion and garlic until golden brown.
- Add the baby octopus to the saucepan and let them brown for a few minutes, turning them to flavor evenly.
- Deglaze with the white wine and let the alcohol evaporate.
- 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.
- Near the end of the cooking time, adjust the salt and add the chopped parsley.
- 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!