Pasta sauce white Octopus, with lemon and pistachio. A first of fish with an elegant and delicate appearance and flavor, ready in less than 20 minutes? You can do. If you like Octopus and you have the patience to boil it with some hours in advance. The other day I saw in pescheria octopuses magnificent, not too big, perfect for a sauce.
Of course I bought them, then I was gripped by doubt: How to use them to the best? The Octopus (but you can also use baby octopus not too small) will be more enhanced by a traditional red sauce, robust, with wine and spices such as PASTA WITH SAUCE’ OCTOPUS IN RED, or a delicate white sauce, with herbs, Crispy pistachio note, strictly of Bronte and the fresh lemon twist?
Well, I prepared them both. They don't tell you what gravy is the best according to me: We assume that are exquisite both and that much depends on individual taste. In any case, I assure you that pasta with white sauce octopus is a must try. Of course, I suggest you take a look at all my RECIPES WITH THE OCTOPUS, from the fresh summer salads to delicious RISOTTO OCTOPUS. I wish you good day and, If you like, Follow me on my YouTube channel.
600 grams of Octopus
a bay leaf, a bit of lemon zest, a piece of red pepper to the water of the octopus
320 grams of rigatoni or other short pasta
a clove of garlic
a fresh onion, including the green parts
fresh parsley, to taste
Chili, to taste
extra virgin olive oil, to taste
salt and black pepper
Pistachio, to taste
grated rind of one lemon organic
For the pasta with octopus sauce in white, We must first boil the octopus (already washed carefully) in salted water, to which you add the bay leaf, lemon zest and chilli. Traditionally, to make curling tentacles, the Octopus is held for head and plunges into the water three times before you dip it altogether and cook for 20 minutes. After 20 minutes, leave the octopus in the cooking water until it becomes lukewarm. It will take another 20 minutes. Do not rush, Why is it important that the Octopus to cool slowly in his water, it hard and fibrous meats.
When cold, cut Octopus into pieces. Finely chop the garlic (If you prefer you can leave it whole and then remove it), the spring onion, the chilli and parsley. Put extra virgin olive oil in a pan, then join the garlic, the chili, the onion and half the parsley.
Lightly brown the vegetables by adding a little of the octopus cooking water so as not to make them burn, and add the Octopus. Deglaze with white wine and season with salt. Sauté the sauce until the alcohol has evaporated and add the grated lemon zest. Set aside.
Coarsely chop the pistachios and toast them in a pan.
Boil the pasta in plenty of salted water and drain it al dente setting aside some cooking water. Stir the pasta with Octopus sauce, a drizzle of oil and some cooking water, then join the rest of the parsley and even a hint of lemon zest. Serve the pasta with octopus sauce in white after the dish sprinkled with chopped pistachios. And Bon Appetit!
MATCHING: We suggest combining the company's Kerner Strasserhof, led by Hannes Baumgartner in the small town of Varna Novacella (province of Bolzano). This white wine from the Valle Isarco mature to perfection over 500 meters high, features a fruity bouquet, its taste is dry and pleasantly acidulous, with hints of nutmeg.