Italian
Baby Octopus Soup with Bread Crouton
by Federico Fusca Chef · 332K subscribers on YouTube
A delicious and creamy baby octopus soup (zuppetta di moscardini), enriched with cherry tomatoes, taggiasche olives, and peas, served with a toasted bread crouton.
- Cook
- 1h
Ingredients
10 items- Baby OctopusFresh baby octopus, cleaned
- Garlic1 clove
- Olive OilExtra virgin olive oil, as needed
- RosemaryA small bunch
- Pomodorini Gialli e RossiYellow and red cherry tomatoes
- Taggiasca OlivesTaggiasche olives
- Tomato PassataTomato passata (smooth tomato purée)
- PeasA handful, fresh or frozen
- ParsleyFresh parsley, chopped
- BreadBread for toasting (e.g., rustic loaf)
Method
- Finely chop a clove of garlic.
- In a pan, heat oil with garlic and a bunch of rosemary.
- Add the baby octopus and sear them.
- Halve yellow and red cherry tomatoes and add them to the pan.
- Add Taggiasche olives.
- Pour in tomato passata and cook for about an hour.
- After cooking, add a handful of peas.
- Add chopped parsley.
- Meanwhile, toast some bread to make a crouton.
- Serve the soup with the toasted bread and a drizzle of olive oil.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
