Troccoli

Code E21

Creamy Troccoli with octopus ragù and salted ricotta curls

x4

People

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

Procedure

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.

 

TIPS:

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

Contacts

Do you want operational advice on our products? Any advice on recipes?
Do you need customized and packaged products for your needs?
Contact us, we have a team of consultants at your disposal.

Surgital i nostri brand background

Enter our Pasta Academy

De Gusto® is the place where our recipes and products are born, where customers, suppliers and collaborators come to see who we are and how we work to create and offer the finest Made in Italy fresh pasta.

Horeca Space

Stay
up to date

Staying up to date has never been easier. Subscribe to our newsletter and discover the news about our products, recipes, appointments and news not to be missed.