Polyps al pignatiello
1 Kg. polyps, 1 measure of oil, 100 gr. black olives, 30 gr. salt capers, 2 cloves of garlic, minced parsley, salt, pepper.
Clean and wash the i polyps, then drip them. In a pignatiello pour the oil and put the garlic already cut in slides, let it get brown; add the polyps, the minced parsley, pepper and salt. Cook at a moderately fire for twenty minutes. Join the capers, the olives and cook all together for twenty minutes again. Serve quite warm.