Moscardini con Pisellini Primavera (Italian Baby Octopus)
- Jan 13, 2020
- 2 min read
Updated: 1 day ago
Moscardini con pisellini is a coastal Italian braise pairing tender baby octopus with sweet peas, tomato, white wine, and herbs. The octopus should be tender but intact and the peas bright rather than gray and overcooked.
Servings & Timing
Servings: 4 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: about 1 hour 5 minutes
Ingredients
1 1/2 lb cleaned baby octopus 3 tbsp extra virgin olive oil 2 garlic cloves, sliced 1/2 cup dry white wine 1 cup crushed tomatoes 1 cup low sodium fish or vegetable stock 1 1/2 cups green peas 1/2 tsp kosher salt 1/4 tsp black pepper 2 tbsp chopped parsley 1 tsp lemon zest
Preparation
1. Dry octopus thoroughly. Heat olive oil in a wide pot over medium high heat and sear octopus 3 to 4 minutes. 2. Add garlic for 30 seconds, then wine and reduce by half. 3. Add tomatoes and stock. Lower to a gentle simmer, cover, and cook 30 to 35 minutes until octopus is nearly tender. 4. Add peas and cook uncovered 6 to 8 minutes. Adjust salt and pepper. 5. Finish with parsley and lemon zest off heat.
Professional Technique
Tenderize through a gentle braise rather than aggressive boiling. Add peas only near the end so they retain color and sweetness.
Chef Tips
Dry octopus before searing. If pieces vary greatly in size, cut the largest ones for even cooking. Use fresh peas in season or high quality frozen peas.
Common Mistakes
Do not overboil, add peas at the beginning, or drown the octopus in tomato. Excess heat toughens before it tenderizes.
Wine Pairing
Vermentino, Falanghina, Etna Bianco, Verdicchio, and Cerasuolo d’Abruzzo complement seafood and peas.
Storage and Reheating
Refrigerate up to 2 days. Reheat gently over low heat. Freezing is possible for 1 month but peas soften.
Nutrition per Serving
Approximate per serving: 360 calories, 36 g protein, 22 g carbohydrates, 13 g fat, 2 g saturated fat, 5 g fiber, 7 g sugars, 690 mg sodium, 170 mg cholesterol.
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