Code E21

Creamy Troccoli with octopus ragù and salted ricotta curls



Ingredients for 4 people

440 g of Troccoli

1 kg of fresh or frozen octopus

1 litre of tomato puree

1 bay leaf

10 g of parsley

1 clove of garlic

50 g of EVO oil

5 g of fine salt

100ml of white wine

2 g of chilli pepper

50 g of salted ricotta


Clean, wash, and roughly chop the octopus tentacles. Brown the octopus pieces in a saucepan with EVO oil, unpeeled garlic, and bay leaf. Add the white wine and let it evaporate before adding the tomato puree. Season with salt and chilli pepper and cook the sauce for about 40 minutes. Cook the Troccoli in abundant salted water for about 5/6 minutes and sauté with the sauce you obtained. Serve the Troccoli hot with a generous handful of chopped parsley and freshly made salted ricotta curls.



The sautéed Troccoli can also be served just with the sauce to use the octopus as a second course.


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