📝 About This Recipe
A quintessential Italian seaside classic, Moscardini in Umido features tender baby musky octopus slowly simmered in a rich, aromatic tomato sauce laced with garlic and white wine. This dish captures the soul of Mediterranean coastal cooking, where the natural brininess of the seafood creates a deep, savory umami profile. It is a rustic masterpiece that transforms simple ingredients into a sophisticated, melt-in-your-mouth experience perfect for a cozy dinner.
🥗 Ingredients
The Seafood
- 2 lbs Moscardini (Baby Musky Octopus) (cleaned, with beaks and eyes removed)
The Soffritto and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to preference for heat)
- 1 medium Shallot (finely minced)
- 2 pieces Anchovy Fillets (packed in oil, for depth of flavor)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Vermentino or Pinot Grigio)
- 14 ounces Canned San Marzano Tomatoes (crushed by hand)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/2 cup Hot Water or Seafood Stock (only if needed for consistency)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- to taste Sea Salt (use carefully as octopus is naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 wedge Lemon (for a final bright squeeze)
👨🍳 Instructions
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1
Rinse the cleaned moscardini thoroughly under cold running water. Pat them dry with paper towels to ensure they sear properly rather than steaming initially.
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2
In a large, heavy-bottomed pan or a Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium heat.
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3
Add the minced shallot and cook for 3-4 minutes until translucent and soft, being careful not to brown them.
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4
Stir in the sliced garlic, red chili flakes, and the two anchovy fillets. Use a wooden spoon to break up the anchovies until they dissolve into the oil.
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5
Increase the heat to medium-high and add the moscardini to the pan. Sauté them for 5 minutes; they will release their liquid and turn a beautiful pinkish-purple hue.
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6
Pour in the dry white wine and let it bubble vigorously for 2-3 minutes until the alcohol scent has dissipated and the liquid has reduced by half.
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7
Stir in the tomato paste, coating the octopus evenly, and cook for 1 minute to caramelize the sugars in the paste.
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8
Add the hand-crushed San Marzano tomatoes. Stir well to combine all ingredients.
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9
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pan with a tight-fitting lid.
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10
Simmer gently for 40-50 minutes. Check the tenderness of the octopus with a fork; it should be buttery soft. If the sauce becomes too thick before the octopus is tender, add a splash of hot water or stock.
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11
Once tender, remove the lid and increase the heat slightly for 5 minutes if you prefer a thicker, more concentrated sauce.
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12
Taste the sauce before adding salt, as the moscardini and anchovies provide significant natural salinity. Season with sea salt and black pepper as needed.
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13
Stir in the fresh chopped parsley right before serving to maintain its bright color and flavor.
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14
Drizzle with a final thread of raw extra virgin olive oil and serve hot.
💡 Chef's Tips
Always choose 'Moscardini' (musky octopus) over regular baby octopus if possible, as they have a single row of suckers and a more intense flavor. Do not over-salt the dish early; the liquid reduces significantly and the octopus releases salt as it cooks. The secret to tender octopus is 'low and slow' heat; boiling it too vigorously will make the meat rubbery. If you can't find fresh moscardini, high-quality frozen ones work well as the freezing process actually helps break down the fibers, making them more tender. For an extra layer of flavor, add a few black olives or capers during the last 10 minutes of simmering.
🍽️ Serving Suggestions
Serve alongside thick slices of toasted sourdough or 'Pane Toscano' rubbed with a raw garlic clove to soak up the sauce. Place the moscardini over a bed of creamy, soft polenta for a comforting northern Italian presentation. Pair with a crisp, chilled Vermentino or a light Rosato from the Tuscan coast. This dish also makes an incredible pasta sauce; toss it with linguine or calamarata pasta for a hearty first course. Accompany with a side of sautéed bitter greens like rapini or chicory to balance the richness of the tomato sauce.