Transport yourself to southern Italy with this lovely summery dish of baby octopus cooked with white wine, olives, capers and tomatoes.
INGREDIENTS:
Baby Octopus (62,50%), Passata Datterino Mutti (18.75%), Olives Pitted (6,25%), Extra Vergin Olive Oil (3,13%), White wine (3,13%), Capers (1,88%), Black Pepper (1,25%), Salt (1,25%), Parsley (1,25%), Garlic (0,31%), Chilli (0,31%).
Data sheet
Selected London areas only