Octopus, chick pea, and escarole soup

December 22, 2008|Marisa Iocco

Serves 4

1 pound baby octopus 6 tablespoons olive oil 1 medium onion, finely chopped 1 large carrot, finely chopped 1/2 stalk of celery, finely chopped Salt and black pepper, to taste 3 cloves garlic, finely chopped 3/4 cup white wine 2 tomatoes, chopped 3 quarts warm water 1 bunch escarole, rinsed and coarsely chopped 1 can (15 to 16 ounces) chick peas, drained and rinsed 1/2 teaspoon crushed red pepper 2 tablespoons bread crumbs, toasted until golden 1 tablespoon chopped fresh parsley 1. Gently wash the octopus. Cut each one in half and remove the small black eye.

2. In a large flameproof casserole, heat the oil. Add the onion, carrot, celery, salt, and black pepper. Cook, stirring often, for 5 minutes. Add the garlic and cook for 1 minute more.

3. Add the octopus and cook, stirring occasionally, for 5 minutes. Add the wine and let it bubble until it evaporates. Add the tomatoes and water. Bring to a boil, lower the heat, and let the mixture bubble gently, stirring occasionally, for 1 hour.

4. Add the escarole, chick peas, and red pepper to the soup. Continue simmering for 30 minutes (total cooking time is 1 1/2 hours). Taste for seasoning and add more salt and black pepper, if you like.

5. Ladle into bowls and sprinkle with bread crumbs and parsley. Adapted from Marisa Iocco

Notes: