Tagliatelle with octopus, glasswort and peppers
Cristiana Curri has prepared this recipe for us.
We remind you that #pastayourway is for us the most direct and simple way to spread the culture of pasta made of balanced dishes that can become a unique and seasonal dish.
Ingredients
(4 people)
360 g of Berruto 1881 nest noodles
500 g of true octopus
150 g of glasswort
400 g bell pepper (red)
Garlic, onion, bay leaf, juniper, black peppercorns, lemon zest to taste
Extra virgin olive oil / salt to taste
Preparation
- Clean the octopus and rinse it thoroughly removing the impurities from the suction cups
- Prepare a fragrant broth with juniper, bay leaf, garlic, peppercorns and a little salt
- When the water boils, immerse the octopus starting from the tentacles so that they curl and then let it cook (40 min. For each kg)
- Once cooked, remove it from the broth and keep it to cook the pasta
- Cut the pepper into strips (similar to tagliatelle)
- Remove the hard parts of the glasswort and rinse it well
- In a wok, fry 1/2 onion with a drizzle of extra virgin olive oil, add the pepper and glasswort, pour in the octopus broth as needed and cook
- Cook the pasta al dente in the broth and finish cooking in the wok by skipping the noodles with the vegetables
- Cut the octopus into slices and add it to the pasta
- Grate the peel of 1 lemon before serving (off the heat)
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