人說(shuō)過(guò)河拆橋、卸磨殺驢，最近人氣高漲的“世界杯預(yù)言王”、德國(guó)水族館內(nèi)的“章魚(yú)哥”保羅就不幸中招——在成功地預(yù)言了N次德國(guó)隊(duì)勝利之后，它在關(guān)鍵的世界杯半決賽、德國(guó)對(duì)西班牙的比賽前竟然倒戈預(yù)言了西班牙人勝出——而更糟糕的是……這竟然成真了！

憤怒的德國(guó)球迷隨即也撕破臉皮、六親不認(rèn)起來(lái)，竟還有名為El Dia的報(bào)紙?zhí)峁┝艘环菡卖~(yú)料理的菜譜："All you need is four normal potatoes, olive oil for taste and a little pepper." （只需要四個(gè)正常大小的土豆、一點(diǎn)橄欖油調(diào)味、再加上一點(diǎn)胡椒就能做成章魚(yú)料理啦?。卖~(yú)哥此時(shí)會(huì)不會(huì)很悲哀地想：說(shuō)真話就真沒(méi)有好下場(chǎng)么……

于是今天的【我愛(ài)卡路里】小編也跟著冷幽默一把，奉上一道歐洲風(fēng)味的紅燒章魚(yú)！各位滬友，你們夠膽試嗎？

Polpi in Umido - - Italian Octopus Stewed in Wine and Tomatoes

Ingredients:

配料

* 1 lb octopus, either small or large

一磅章魚(yú)肉，大小章魚(yú)皆可（一磅約半公斤）

* 4 T. olive oil

四勺橄欖油

* 4 cloves finely chopped garlic

四個(gè)大蒜，切碎

* 1 cup crushed tomatoes or peeled, chopped fresh tomatoes

一杯剝皮、切碎的新鮮番茄

* 1 cup white wine

一杯白葡萄酒

* 2 T. honey or sugar

兩勺蜂蜜、或糖

* 2 T. chopped fresh dill

兩勺切碎的蒔蘿

* 4 T. chopped fresh parsley

四勺切碎的歐芹

* 1 t. chile flakes

一勺辣椒粉

* 2 T. capers (optional)

兩勺刺山果花蕾（可選）

* Salt and pepper

鹽和胡椒

Preparation:

步驟

Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water.

在鍋里放水、加鹽煮沸。將章魚(yú)放入水中穿燙1-2分鐘，撈起。倒掉水。

Cut the octopus into large pieces and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two.

將章魚(yú)切成大片，用橄欖油、中火煎2-3分鐘。加入切碎的大蒜，再煎1-2分鐘。

Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer.

加入白葡萄酒，高火煮沸。攪拌均勻，再煮上3-4分鐘。加入番茄和辣椒粉，再慢慢熬煮。

Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.

加入一小勺鹽和一些蜂蜜或糖。攪拌均勻，蓋上鍋蓋煮30分鐘。

At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus -- sometimes small ones will be tender in just 30 minutes.

30分鐘之后，如果想加刺山果花蕾，可以加入。再加入一半的歐芹和蒔蘿。看看章魚(yú)好了沒(méi)有——有的時(shí)候小章魚(yú)在30分鐘內(nèi)就可以煮好。

If they are still super-chewy, cover the pot again and simmer for up to another 45 minutes.

如果嚼起來(lái)還是不太軟嫩，就再蓋上鍋蓋煮45分鐘。

When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce.

差不多快好了的時(shí)候，把鍋蓋打開(kāi)、火開(kāi)大，收汁。

To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature.

上桌前，撒上另外一半的蒔蘿和歐芹、還有黑胡椒。配意面或面包都好吃，熱的或溫的也都很美味。

翻頁(yè)更有日式風(fēng)味的章魚(yú)煎>>