Drowned octopus

dispose of
 
600 g of baby octopus
150g cherry tomatoes
Vermentino wine
extra virgin olive oil
1 clove of garlic
a pinch of salt
parsley

procedure

Clean the octopus turning your head with your hands. Eliminate the inner bowels and remove the beak located in the central part of the tentacles. Eliminate the eyes with a pair of scissors and washed well with running water. Wash the tomatoes and cut them in half. Saute in oil the crushed garlic clove. Pour the octopus in vivid and nuanced flame with wine. United now the tomatoes and salt. Cover with a lid and cook for about 45 minutes, stirring occasionally. At the end of cooking with salt. Serve octopus with a sprinkling of chopped parsley.