Recipe: Curled octopus in artichoke garlic, parsley, and herb dressing and Canto di Baccio rosé wine

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Do you have little confidence with the pressure cooker? Elisa and Laura propose a simple recipe precisely with this cooking device

Ingredients for 4 people:

500 grams of curled octopus,

garlic,

oil,

2 tomatoes,

4 tablespoons dry wine – rosé wine Canto di Baccio produced by La Spinosa – Barberino Val d’Elsa (FI),

pepper,

5 fresh morellini artichokes,

parsley.

Method:

Clean the octopus and put them in a pressure cooker with wine, olive oil, 2 cloves of garlic and pepper.

Leave for 3\4 cooking time (about 10 min), open and add the artichokes, cleaned and cut into segments.

Finish cooking and season with parsley.

Elisa Berghi and Laura Franceschetti

cookinginchianti.it

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