Octopus (Polpo) al Nero d’Avola

Makes 8 to 10 first course servings

Prep time is five minutes; cooks for about an hour.

Simmer the octopus first in water, and then a second time with nero d’Avola, Sicily’s best-known red wine. The octopus turns gorgeously wine colored and delectable.

1 medium octopus (about 3 pounds) or several smaller ones, cleaned
2 lemons
1 bottle nero d’Avola or another fruity dry red wine
Flat-leaf parsley leaves, whole or torn

1. Place the octopus in a large saucepan with water to cover, plus a couple of inches. Halve 1 of the lemons and add it to the pot. Bring to a boil, adding more hot water as necessary to keep the octopus covered as it curls up.

2. Reduce the heat and simmer, covered, until the octopus is fairly tender (15 to 40 minutes). Transfer it to another saucepan. Add the Nero d’Avola and enough of the cooking water to barely cover. Bring to a boil; adjust the heat and simmer, uncovered, until the liquid is reduced by half, turning the octopus from time to time. Cool it in the liquid.

Thanks to: Katia Amore, of Modica, and DreamofItaly.com