Stewed baby octopus

Preparation:

Preparation: First of all, clean the baby octopus: cut the fleshy part that connects the head to the body with scissors. Carefully empty the bags using your fingers (if necessary, you can turn them inside out). Cut the part of the head with the eyes under the tentacles and discard it. Rinse both the tentacles and the sacs well under running water, peel the latter and cut them into strips. If the tufts are large, divide them into groups of 2 or 3 tentacles, otherwise leave them whole. Heat the oil in a pan over moderate heat and fry the minced garlic clove and parsley for a minute. Pour the baby octopus into the pan and cook for 5 minutes over high heat, stirring frequently to prevent them from sticking. After this time, add the mulled wine, salt lightly and cook for another 10 minutes, until the liquid has completely evaporated. Blanch the tomatoes for about 5 seconds in boiling water, drain them, peel them, cut them in 4 and remove the seeds. Coarsely chop the pulp and add it to the baby octopus. Lower the heat and continue cooking for another 20-30 minutes (depending on the size of the baby octopus). Just before turning off, season with salt if necessary and season with freshly ground black pepper. Serve the baby octopus accompanying them with durum wheat wafers (see recipe). TIP: this dish will take on a truly special flavor if instead of the normal dry white wine you use a sweet 'passito' type wine (such as Vin Santo, Malvasia, Recioto di Gambellara, Verduzzo from Friuli). THE RIGHT WINE: the happiest combination is with a fresh white wine with a clean, dry flavour, such as the Ligurian Cinque Terre, for example, to be enjoyed at a temperature of 8-10 degrees; if you can't find it, you can opt for a Ligurian or Sardinian Vermentino.