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Preparation and Coordination by Akiyo Ariyama, Head of the Ariyama Cooking Office


Italian simmered octopus

Ingredients <4 servings>
700 g boiled octopus
1 large onion
2 green peppers
1 clove garlic
2 red chili peppers

3 tablespoons olive oil
5 tablespoons honey
1/4 cup white wine
Dash salt and pepper
2 cans boiled tomatoes
Dash basil

Cut the boiled octopus roughly into bite-size pieces,
thinly slice the onion, and finely chop the green peppers.

Remove the seeds from the red chili peppers and mince the garlic.

Put the red chili peppers and garlic into a pan with heated olive oil
and cook over low heat until their flavor is brought out. Add the onion and green peppers,
and also the boiled tomatoes by crushing them by hand.
After adding the white wine and honey, add salt and pepper to taste and boil down the mixture.

When 3 is boiled down to about half,
add the boiled octopus and basil and cook together for five to six minutes.
Again, add salt and pepper to taste.

* You may also pour this mixture over pasta.