📝 About This Recipe
Transport yourself to the fog-kissed canals of Venice with this quintessential lagoon comfort dish. Tender moscardini (musky baby octopus) are slow-braised in a rich, slightly spicy tomato sauce until they melt in your mouth, then served over a cloud of creamy, golden polenta. It is a rustic masterpiece that balances the briny sweetness of the sea with the earthy, heart-warming embrace of cornmeal.
🥗 Ingredients
The Moscardini (Baby Octopus)
- 2 lbs Moscardini (Baby Octopus) (cleaned, heads removed if large, kept whole if small)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (crushed and peeled)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Soave)
- 1/2 teaspoon Red Chili Flakes (adjust to taste for heat)
The Tomato Base
- 28 oz Canned San Marzano Tomatoes (crushed by hand)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Black Olives (Taggiasca or Kalamata, pitted)
- to taste Salt and Black Pepper
Soft Polenta
- 1.5 cups Coarse Ground Cornmeal (traditional bramata style preferred)
- 6 cups Water (can substitute 1 cup with milk for extra creaminess)
- 2 tablespoons Unsalted Butter (chilled)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Kosher Salt
👨🍳 Instructions
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1
Thoroughly rinse the moscardini under cold running water. Ensure the beaks and eyes are removed. Pat them dry with paper towels to ensure they sear rather than steam.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the crushed garlic cloves and chili flakes, sautéing for 2 minutes until the garlic is golden and fragrant.
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3
Increase the heat to medium-high and add the baby octopus. Sauté for 5-7 minutes. The octopus will release its juices and turn a beautiful pinkish-purple hue.
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4
Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine bubble and reduce by half, about 4 minutes.
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5
Stir in the tomato paste followed by the hand-crushed San Marzano tomatoes. Season with a pinch of salt (be careful, as the octopus is naturally salty) and black pepper.
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6
Lower the heat to a gentle simmer, cover with a lid, and cook for 45-50 minutes. The octopus is ready when it is fork-tender and the sauce has thickened significantly.
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7
While the octopus simmers, start the polenta. Bring 6 cups of salted water to a rolling boil in a large pot.
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8
Slowly whisk in the cornmeal in a thin, steady stream to prevent lumps from forming. Reduce heat to low.
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9
Cook the polenta for 40-45 minutes, stirring every few minutes with a wooden spoon. It should be thick, smooth, and pull away slightly from the sides of the pot.
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10
Once the polenta is cooked, whisk in the chilled butter and grated Parmigiano-Reggiano until glossy and creamy. Keep warm.
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11
Return to the octopus sauce. Stir in the pitted olives and half of the chopped parsley. Taste and adjust seasoning one last time.
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12
To serve, ladle a generous portion of creamy polenta into shallow bowls. Create a small well in the center.
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13
Spoon the moscardini and plenty of the rich tomato sauce over the polenta. Garnish with the remaining fresh parsley and a drizzle of raw extra virgin olive oil.
💡 Chef's Tips
Don't rush the octopus; if it feels rubbery, it simply needs more time to simmer until the collagen breaks down. For the smoothest polenta, whisk vigorously for the first 5 minutes of cooking to ensure no lumps remain. Use 'Bramata' or coarse cornmeal rather than 'instant' polenta for a superior texture and authentic nutty flavor. If the tomato sauce becomes too thick before the octopus is tender, add a splash of warm water or fish stock. Clean the octopus carefully, paying attention to the underside of the tentacles to remove any sand or grit.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like a Vermentino or a Venetian Garganega. Serve with a side of sautéed bitter greens, such as rapini or chicory, to balance the richness. A slice of toasted sourdough bread is perfect for mopping up any leftover sauce (the 'scarpetta'). For a truly Venetian experience, serve with a glass of chilled Prosecco as an aperitivo beforehand.