Moscardini With Peas

Preparation:

Preparation: Clean and wash the baby octopus. Braise the finely shredded shallot in the oil; add the baby octopus and let them simmer for a few minutes; salt and pepper; deglaze with the wine and when it has evaporated, add the chopped tomato pulp. Cover and simmer for 15 minutes. Add the lightly blanched peas in salted water and finish cooking slowly.