There’s no need to buy prepared antipasti from a deli when it’s so easy to make your own.
This braised octopus can be eaten cold, warm or hot, and it’s fine to make it a few days before it’s served. Lay it on a platter, and put it on the table with a bottle of white wine, plenty of crusty bread, olives and cheese, or eat it on its own with fetta and crunchy bread.
Find the recipe here karenmartini.com/cook/recipes/braised-pickled-baby-octopus-red-wine-oregano
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