Gaeta-style octopus recipe

Name: Gaeta-style octopus recipe
Total time: 140 min
Ingredients: ¼ small loaf stale sourdough, crusts removed, wrapped in plastic wrap and frozen (overnight); 25 gm (about ¼ cup) capers in salt, soaked overnight in cold water; Olive oil, for shallow-frying, plus extra for drizzling; Finely chopped semi-dried olives (see note), to serve; Braised octopus; 100 ml olive oil; 1 onion, sliced; 1 small fennel bulb, sliced; 1 kg octopus tentacles (see note); 1 tsp black peppercorns; 3 dried bay leaves; 250 ml dry white wine; Tomato sauce; 3 garlic cloves, thinly sliced; 300 gm ripe tomatoes, diced; 3 fresh bay leaves; ¼ tsp chilli flakes; 150 gm aeta olives pitted and halved (see note); ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped

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A dish that's begging to be eaten.

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Ingredients

¼ small loaf stale sourdough, crusts removed, wrapped in plastic wrap and frozen (overnight)
25 gm (about ¼ cup) capers in salt, soaked overnight in cold water
Olive oil, for shallow-frying, plus extra for drizzling
Finely chopped semi-dried olives (see note), to serve
Braised octopus
100 ml olive oil
1 onion, sliced
1 small fennel bulb, sliced
1 kg octopus tentacles (see note)
1 tsp black peppercorns
3 dried bay leaves
250 ml dry white wine
Tomato sauce
3 garlic cloves, thinly sliced
300 gm ripe tomatoes, diced
3 fresh bay leaves
¼ tsp chilli flakes
150 gm aeta olives pitted and halved (see note)
¼ cup (loosely packed) flat-leaf parsley, coarsely chopped