cherry tomatoes - 7 oz
olive oil - 1/2 cup
white wine - 1/2 cup
basil - 2 oz
potatoes - 6 pcs.
spices - by taste (black pepper, bay leaf)
garlic - 4 cloves
Thoroughly wash the small octopuses, cut them into pieces and fry them in olive oil. Sprinkle with black pepper. Fry over medium heat. Cut the basil, potatoes, garlic and add them to the octopus. Stew over low heat, under a lid. When the potatoes soften, add the chopped tomatoes. Pour a little wine and finish the stewing process. Serve the dish chilled, garnished with fresh basil leaves, chunks of fresh tomatoes and drizzled with lemon juice.