Ingredients for 4 people
Sugosi® fish sauce
octopus
Taggiasca olives
extra virgin olive oil
parsley
salt to taste
Tuscan bread.
Procedure
Cook octopus for 40 minutes in water, in the meantime, heat Sugosi® fish sauce in casserole pan. Once the octopus is cooked, cut it into small pieces and add it to the sauce together with Taggiasca olives. Leave to season for a few minutes and serve hot on previously oven-toasted bread crouton. Garnish with fresh parsley and a drizzle of extra virgin olive oil.
