Octopus and Potatoes with Anchovies
Ingredients(Servings: 4)
Directions
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Cut the octopus into bite-size pieces.
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Slice the potatoes in half lengthwise, then into 7 mm (1/3 in.) wide half-rounds. Boil, but keep slightly hard.
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Mince up the garlic and anchovies.
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Place the olive oil in a fry pan and saute (3). Once fragrant, add in (1) and (2). Once the oil has spread throughout, season with (A). Sprinkle on the parsley and combine well before serving.
Cooking Basics
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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