Octopus and potatoes are a sure-fire combination in an unusual sauce for a first course dish - with all the flavour of southern Italy.
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INGREDIENTS |
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Penne Lisce Barilla |
320 |
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g |
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Polyp |
1 |
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kg |
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Extra virgin olive oil |
80 |
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g |
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Shallot |
30 |
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g |
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Potatoes |
1 |
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no. |
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White onion |
1 |
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no. |
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Thyme |
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to taste |
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Pepe nero |
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to taste |
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PREPARATION |
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| 1. |
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Boil the octopus in salted water together with a white onion for about 45 minutes, then allow it to cool in its cooking water; peel and dice. |
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| 2. |
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Brown the finely chopped shallots in some oil for a few minutes, add the diced octopus, a little of its cooking water and some pepper. Add the peeled and diced potato. |
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| 3. |
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In the meantime, cook the Penne Lisce Barilla in plenty of salted water, drain when "al dente" and sauté in a pan for about two minutes.
End with a drop of oil and some freshly-picked thyme. |
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CHEF'S NOTE |
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Prefer firm potatoes. Do not overcook, otherwise the starch will bind the sauce ingredients excessively.
For a more aromatic touch, grind the black pepper only when using. |
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A recipe of this type is best served with a young white wine with a moderate degree of acidity, such as a Grechetto Umbro or a Chardonnay del Garda. |
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