{"id":36226,"date":"2018-12-07T13:04:28","date_gmt":"2018-12-07T12:04:28","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/?post_type=recipe&#038;p=36226"},"modified":"2018-12-07T13:04:28","modified_gmt":"2018-12-07T12:04:28","slug":"octopus-alla-piombinese","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/octopus-alla-piombinese\/","title":{"rendered":"Octopus &#8220;alla piombinese&#8221;"},"content":{"rendered":"<p>The was originally a \u201cpoor\u201d dish and includes <strong>octopus and stale bread<\/strong> seasoned with flavours and aromas that exalt the Italian territory. There are dozens of variations for this recipe, while the one we\u2019ve listed here is by the chef Flavia Malotti.<\/p>\n<p><strong>Ingredients for 2\/3 people<\/strong><\/p>\n<p>500 g octopus<br \/>\n1 onion<br \/>\n100 g peeled tomatoes<br \/>\nExtra-virgin olive oil<br \/>\nSalt and pepper<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p><strong>Clean the octopus, remove its beak and eyes and place it in a pot along with 5 spoonfuls of e<\/strong>xtra-virgin olive oil and onion; brown them for a few minutes before adding some wine, tomatoes, salt and pepper and covering with water. Cover and cook over a low heat for about 1 hour.<\/p>\n<p>Once cooked, let sit for at least 15 minutes before serving on slices of toasted bread; round out the dish with a good glass of red wine.<\/p>\n","protected":false},"author":3180,"featured_media":34779,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[145],"class_list":["post-36226","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-second-courses"],"acf":{"vt_facebook":"","vt_fonte":"","vt_image":false,"vt_instagram":"","vt_twitter":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Octopus &quot;alla piombinese&quot; - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Octopus &quot;alla piombinese&quot; - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"The was originally a \u201cpoor\u201d dish and includes octopus and stale bread seasoned with flavours and aromas that exalt the Italian territory. There are dozens of variations for this recipe, while the one we\u2019ve listed here is by the chef Flavia Malotti. 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