Baby octopus smothered in escarole

Octopus, escarole, olives and capers make for a dish rich in flavor.
85 min
4 People
85 min
INGREDIENTS for 4 people
  • 12 baby octopuses , (about 3 oz. each)
  • ½ cup extra virgin olive oil
  • ½ cup dry white wine
  • 1 clove of garlic
  • 7 oz cherry tomatoes
  • 2 oz minced parsley
  • salt and pepper to taste
  • 1 ¼ lb escarole
  • 3 ½ oz black olives
  • 1 oz capers
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste

Wash and clean the baby octopus and cut the tentacles in pairs.


Place a pot over medium heat with a little olive oil. When hot, add the octopus and cook for 5 minutes.


Wash and dice the tomatoes. Chop the garlic and parsley. Add the tomatoes, garlic and parsley to the pot.


Let cook for 10 minutes, adjust the salt and pepper to taste and stir occasionally. Add the white wine and finish cooking over low heat for another 30 minutes.


In the meantime, clean and wash the escarole and cut roughly into strips.
Heat the olive oil in a frying pan over medium heat and, as soon as it becomes hot, add the escarole. Saute, stirring gently, for a couple of minutes. Then add the pitted black olives and capers. If the capers were salted, be sure to rinse them under running water first.
Adjust the salt and pepper and cook for another 5 minutes on low heat.

Serve the octopus and escarole side by side on the table.

Chef’s tips

We suggest washing the baby octopus in salty water so that they do not produce foam while cooking. This dish has a very low starch content so we suggest serving it with potatoes, polenta or beans.


Did you know that…

That capers are the buds of the caper plant and not the fruit?

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