The octopus ragout is a recipe I learned on the Island of Elba a truly original way to prepare a sauce flavored with sea ... It 'a first course very cheap, but like all the dishes in the kitchen of the poor fishermen, tasty and delicious! Also suitable for this season will surprise you! With this sauce
propose to combine a rose wine or a red light because the long cooking white fizz and certainly does not recommend the use of tomato also militates against a white fatter ... (well, you see? I studied ... eh, eh, EHE ...). The pasta is the most appropriate short and consistent, such as rigatoni ...
Before the recipe, a warning: if you love especially your blender, turn away from well try your hand! However, if you want to change it and have no excuse, get in! Ah, ah, ah ...
Ingredients: very large dose for about 8 / 10 pax
if the octopus is cool, you can freeze a portion of sauce, otherwise it is kept in the refrigerator for 3 or 4 days in a glass container.
an octopus from 1-1.5 kg (clean)
extra virgin olive oil, garlic, red pepper, salt and pepper to taste
1 / 2 full glass of white wine or rosé
ca 600/700gr of tomato paste (diluted with a little water if necessary)
Thoroughly clean and wash the octopus cut into small pieces and place in food processor to get a ground more or less coarse. I used the white pulp of rock because I have not found the octopus, but the latter is more suitable because ceramente not discarded too.
In a large saucepan to prepare a background in small pieces of minced garlic, red pepper (I used two, but it depends on how strong they are ...).
When the bottom is hot, add the chopped octopus and cook well.
Now pour the wine over high heat and allow to dry (it will take a while ').
Once collected the liquid, add the tomato puree. I also added a bit of concentrate diluted with a little hot water.
Allow to simmer until sauce as a standard will be withdrawn and very compact. In my case, I cooked about three-quarters of an hour. Season with salt and a little pepper to taste (I have not made).
Season rigatoni cooked al dente with meat sauce and sprinkle with chopped parsley (mannaggia!! I have no photos of the parsley ...).
Bon appetit!
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