Spaghetti with Octopus sauce. Unsure if it would make more justice to an octopus PASTA AL DOUBT’ WHITE WITH LEMON AND PISTACHIOS or a sauce in red, I prepared them both. On the other hand I am a great lover of pulp and RECIPES WITH THE OCTOPUS I am always among my favorites. I do not want to influence you in choosing between the octopus sauce in white and red, and then not I will reveal my opinion, But today I present to you a wonderful sauce and very easy to prepare.
Tomato and red wine in which the Octopus (previously boiled) Bake slowly, loading of taste and the sauce becomes thick and powerful. The octopus is perhaps less present in its essence than the version in white, but the flavor is full bodied, spicy and addictive. The Octopus ragout, so fragrant and rich, It is in every respect a dish South, where traditionally slow cooking of meats and fish in tomato sauces. Among other things, with the octopus in Sicily also prepare a rare but amazing RICE WITH OCTOPUS, easy and delicious
What else to say? All you have to do is try them both and let me know, I'm really curious. If you want, You can add the fried garlic and onion a bit of carrot and celery one. As with cheese, according to me in the recipe of the pasta with octopus sauce it is a fabulous combination, as it is with mussels. Seeing is believing. Is, if you like this kind of sauces, also check out the PASTA WITH RED SAUCE AND BLACK OLIVE octopus, really fabulous.
PASTA SAUCE OCTOPUS (Sicilian recipe)
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INGREDIENTS
- 600 grams of fresh octopus
- 600 ml of tomato puree
- 20 grams of tomato paste
- one shallot or scallion
- a clove of garlic
- salt and black pepper, to taste
- 100 ml of red wine
- a bay leaf
- a bit of lemon zest
- a chili pepper
- parsley, to taste
- extra virgin olive oil, to taste
- Pdo pecorino cheese (Optional)
PROCEEDINGS
Put in a pot of salted water, the bay leaf, the lemon zest and a little chilli. Salt and bring to a boil. Dip the Octopus, already cleaned: 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 cool. Then, cut Octopus into pieces small enough and set aside.
Finely chop the garlic, the chilli and shallot, Brown them in a pan with olive oil until they are lightly wilted, then add the tomato paste. Join the Octopus, the tomato sauce, half the parsley and the red wine. Then blend the wine over medium heat, Add salt and continue cooking over low heat for 30 minutes, then uncover and bring the sauce to cook until it is thick and narrowed. Adjust the salt if necessary and add the parsley was.
Boil the pasta in salted water. Drain al dente putting aside a little’ of the cooking water. Stir the pasta with Octopus sauce by adding cooking water if necessary and a drizzle of extra virgin olive oil. Serve immediately, garnish the plate with a little’ ground black pepper and, If you like (I like) Pdo pecorino cheese. Bon appétit!
THE PAIRING: We suggest a Franciacorta Rosé vintage Docg the company Bosio. This classic method by the scents of wild berries with citrus has a very elegant and perlage, Thanks to the prevalence of Pinot Noir in the blend with Chardonnay, It is a wine with good structure that holds up perfectly with this Octopus ragout. Its elegant bubbles can mitigate good chili, preparing your taste buds to a new tasty morsel.
8 comments
Gracie Ada per la sua ricetta per polpi. Io preferisco quella con pommodori et vino rosso. Sta sera io lo facciero. Sono sicuro che sara benissimo. Mi piace molto la sua website. Auguri!!!
Thanks David, I also prefer the one with tomato and wine. Best wishes and I hope to see you again, Let me know. ADA
You can not use the octopus boil without prior?
hello Emma, I prefer to blanch, but I do not think that there are problems if you do not. You have to cook it in the sauce long enough to make it soft,, then, maybe predict a sauce initially a bit’ most liquid having regard to the long cooking. ADA
In my opinion is blasphemy inaudible match the fish (any kind of fish) with cheese (both pecorino that other types).
The only exception may be made only if you cook fish fillets baked au gratin with cheese and bread crumbs garlic into small pieces and chopped parsley with a drizzle of extra virgin olive oil.
In all other versions, the taste of cheese, especially pecorino,totally destroys the flavor of Octopus or other fish by reducing the sauce to a hybrid irriconoscile.
Hello, whereas in the kitchen you should never talk about ' swearing’ Why is par excellence the Kingdom of fantasy and interpretation, and that dogmas, prescriptions, I don't do’ in my opinion are the precise negation of the concept of cooking and especially of modern kitchen, I'll note that there's a centuries-old regional tradition and consolidatissima using the cheese with fish, and especially pecorino: thinks only of her oven-baked potatoes and mussels pugliese, mussels and pecorino pasta, carbonara with sea. If we look at the Haute cuisine, stars or less, Italian and not, pairing cheese/fish or meat/fish is now widely known and appreciated, just eat in France but also in many starred restaurants Italians (Moreno Cedroni docet). That being said, the kitchen is nice because everyone can interpret it in his own way: as you may have seen by reading the recipe, explain very clearly that you can put it or not, According to your taste. Thank you for the comment, ADA
Dear Ada, nothing personal of course,I plan as soon as possible to try the pasta with the sauce of Octopus and cheese as soon as possible and I guess ,without a shadow of a doubt, that I will love it.
Having said that though, According to your answer and creative cuisine that for a while now’ time you go praising, I wouldn't want in ragu’ You tried to put the quinoa,the cream,yogurt and those in forth, only with the excuse of creative cuisine! Is’ irrefutable proof that the oven-baked rice,potatoes and mussels alla pugliese (Despite having many variants depending on whether is from Bari or Taranto) It's a wonderful dish and gustabile, the same Spanish paella mix ingredients of dog,fish and vegetables yet is a masterpiece, but my underscore was significant only for the pasta with sauce of Octopus that in my imagination is wracked with tastes so pronounced as that of pecorino. Everything here, for God's sake, your recipes, to me I find infinitely delicious and delightful read.
Be clear that I had no intention of denigrating your dish, I expressed my personal opinion based on the tastes of my land.
Always with great esteem, I greet you cordially.
Sasa
Hello again Sable, first try the Octopus sauce but without cheese if it's not in your tastes, as I said the kitchen is freedom and is beautiful for this, because each can ' impute’ without doing harm to anyone. My underscore (Maybe a little’ Severa, I realize) It's about generalisations and prohibitions: the ' no’ a priori, the ' ever’ prescriptive give me anxiety, It seems they want to harness the creativity in a narrow and sterile mesh. If you follow me you will have realized that I'm a big fan of the wonderful Italian culinary tradition, that is the necessary basis for then you can create different dishes. And you know that I think any combination or cooking technique (and I welcome the evolution in the kitchen, technical and technological level) should always be harmonious and functional to the plate, never exhibited, an end in itself or done to impress. Returning to our Octopus ragout, the obvious advice – If you check on the palate like make with pecorino – is not to use a pecorino romano, too salty and aggressive, but a Tuscan pecorino or even better a canestrato siciliano, and to put a small amount, so its salinity exalt the natural sweetness of the Octopus and the acidity of the tomato. Give it a try and then, clearly, respects your personal tastes: eating is a pleasure, No one should feel obliged to eat things that make him feel good about himself. See you soon, ADA