Polipetti in Italian means many little tentacles - which we cannot eat unless we remove the beaks on the end of each of them. First, combine all the main ingredients: the baby octopus, the tomatoes, oil, parsley, garlic, the pinched red pepper, with some salt to add flavor. As soon as the sauce comes to a boil, lower the heat and let it simmer for about 45 minutes. Stir this polipetti sauce mixture occasionally. Then, remove the cover and let it simmer again for another 15 minutes. Pierce it with a fork or knife to see if the octopus meat is tender enough or if the polipetti sauce is already thick. Place the cooked sauce on the softened friselle on six plates. Top the
Polipetti dish with the baby octopus sauce and a pinch of parsley.
