PORT-STYLE BABY OCTOPUS STEW

Source: educazionenutrizionale.granapadano.it

PRESENTATION

A main course prepared with baby octopus, Pachino tomatoes, tomato purée, extra-virgin olive oil, garlic, onion, parsley, bay leaves, rosemary, sage, juniper berries, red wine, salt, and chili pepper.

INGREDIENTS:

Serves 4

28 oz fresh baby octopus

7 oz fresh Pachino tomatoes

7 oz g tomato purée

0,7 oz extra-virgin olive oil

3 garlic cloves

1 medium onion

Parsley, to taste

2 bay leaves

2 sprigs rosemary

6 sage leaves

8 juniper berries

1 liter water

13,5 oz Sicilian red wine (“Syrah” or “Nero d’Avola”)

Salt, to taste

Chili pepper, to taste

METOD

In a saucepan, sauté a finely chopped mixture of parsley, onion, garlic, and chili pepper in the olive oil.

Add the cherry tomatoes cut in half and the baby octopus, washed and cut by separating the head from the tentacles.

Deglaze with the red wine and lower the heat.

After a few minutes, add the tomato purée, water, aromatic herbs, and juniper berries. Simmer the stew over medium heat for about 45 minutes.

Let it reduce until the baby octopus is tender.

Serve.

ALLERGENS:

Garlic: very rare cases of garlic reactivity have been reported
Bay leaf: possible individual allergy
Juniper: specific allergy possible, mainly related to pollen
Onion: possible reactivity in individuals with nickel allergy due to the vegetable’s ability to concentrate it
Extra-virgin olive oil: allergy is uncommon; intolerance has not been described
Chili pepper: possible cross-reactivity in cases of spice intolerance
Octopus: seafood products are listed among allergens under EU Regulation 1169/2011
Tomatoes: possible cross-reactivity in individuals sensitive to grass pollens
Parsley: possible cross-reactivity in cases of allergy to spices, Artemisia, or Asteraceae
Rosemary: possible reaction in cases of spice intolerance
Sage: possible cross-reactivity in individuals sensitive to Asteraceae
Red wine: (moderate consumption) rich in resveratrol; has antioxidant properties, counteracts “bad” cholesterol and increases “good” cholesterol, reducing the risk of heart attack and stroke

NOTE

Prepare and handle under strict hygienic conditions.
The wine may be used in recipes intended for children as well, since the alcohol evaporates during cooking while the aroma remains.

Nutritional Benefits of the Ingredients

Garlic: has immune-stimulating properties, supports liver function, and promotes the elimination of waste metabolites; also has cholesterol-lowering, lipid-lowering, antiplatelet, hypotensive, and hypoglycemic effects that support heart health
Bay leaf: leaves and berries have diuretic properties; the leaves are rich in vitamin C, which supports immune system function, and minerals that aid red blood cell production and cardiovascular health
Juniper (berries): has diuretic properties; extracts are used in cases of liver dysfunction (chronic hepatitis, liver failure, cirrhosis, hypertrophic alcoholic cirrhosis, hepatic colic), kidney disorders (renal failure, fluid retention, lipoid nephrosis, oliguria, gout), diabetes mellitus, hypercholesterolemia, and arteriosclerosis
Onion: rich in selenium, which supports the immune system, and helps stabilize blood glucose levels; provides quercetin, a flavonoid that helps reduce blood cholesterol and triglycerides—factors associated with cardiovascular risk—and supports liver detoxification; also suitable for people with kidney disease
Extra-virgin olive oil: a source of vitamin E that protects the immune system from harmful fatty acids
Chili pepper: rich in vitamin C, a powerful antioxidant that combats free radicals and supports the immune system
Octopus: rich in iron and vitamin B12, beneficial for cardiovascular health and proper red blood cell synthesis; also provides selenium and omega-3 fatty acids that support immune system function and liver health
Tomato: rich in vitamin C, a powerful antioxidant that combats free radicals and supports the immune system; also provides minerals, vitamins, and antioxidants that protect the cardiovascular system; suitable for people with kidney disease and beneficial for liver function
Parsley: rich in carotenoids, minerals, vitamins, and antioxidants that support the immune system and protect the cardiovascular system; suitable for people with kidney disease and beneficial for liver function
Rosemary: rich in compounds that support kidney function (by stimulating diuresis), promote cardiovascular health by encouraging perspiration, and support liver function by stimulating bile secretion
Sage: contains chlorophyll with detoxifying properties and supports proper immune system function; suitable for people with kidney disease and beneficial for liver function
Red wine: (moderate consumption) rich in resveratrol; has antioxidant properties, counteracts “bad” cholesterol, and increases “good” cholesterol, reducing the risk of heart attack and stroke