Octopus amatriciana rigatoni

Octopus amatriciana rigatoni

Ingrediants

  • Rigatoni Giannobile 320 g
  • Celery 40 g
  • Carrots 40 g
  • Onions 40 g
  • 1 clove garlic
  • Cherry tomatoes 200 g
  • Tomato puree 300 g
  • Extra virgin olive oil 30 g
  • Salt up to taste
  • Black pepper to taste
  • Parsley to taste
  • 120 g. of grated pecorino romano
  • 80 g. of flaked pecorino cheese
  • Octopus 700 g
  • Bay leaf 2 leaves
  • Juniper berries 4
  • 1 clove garlic
  • Pink pepper in grains 5 g
  • Salt up to taste

Preparation

Prepare the octopus by cleaning it and heating a pan with plenty of salted water. Identify the octopus’s beak and with a small knife with a sharp blade make an incision around it so that it can be detached by digging internally.

Continue by incising the bag, then rinse the octopus well under plenty of fresh water, taking care to rub the entire skin of the animal, including the tentacles, with your hands to remove the sticky part. At this point the water in the pan will be boiling: holding the octopus by the head, touch the boiling water to the fish’s tentacles. Repeat the operation 4-5 times in this way the tentacles will curl and make the aesthetics of the dish visibly more pleasant. Then completely immerse the octopus; add the bay leaf, juniper berries, lightly crushed garlic clove and pink pepper to the water and cover with a lid. Cook over low heat for 25 minutes. However, you can check the consistency and cooking of the octopus when almost cooked using a toothpick or the prongs of a fork. When it is cooked, drain it with the help of a slotted spoon. Transfer it to a colander to drain the excess water and allow it to cool. Place it on a cutting board and cut it in half to facilitate preparation. Cut the final part of the tentacles to keep the curled shape you have obtained and the remaining part cut it into pieces of the same size. Keep the octopus so obtained aside. Continue with the preparation of the other ingredients of the octopus sauce. Wash the cherry tomatoes and cut the four wedges that you will keep aside. Then make a very fine mince of celery, carrots and onion, peel the garlic and divide it in half. In a non-stick pan with high sides, brown the garlic with the oil. When it is golden, remove it. Now prepare the sauté, also browning celery, carrots and onion. Mix the ingredients to prevent them from sticking to the bottom. Also add the octopus chunks and sauté them for 2-3 minutes over medium heat. Be sure to keep stirring them to prevent them from sticking to the bottom of the pan. Then add the cherry tomatoes. Also add the tomato puree and cook over a very low heat for 10-15 minutes. Meanwhile, boil the pasta in a pan with plenty of salted water. After the necessary time has elapsed, the sauce for the Amatriciana will also be ready. Season with salt and pepper. (For those who love chilli pepper I recommend the fresh one cut at the moment on the plate) In a pot with plenty of water with a little salt, cook the rigatoni from the “GIANNOBILE” pasta factory, drain al dente and stir in the previously prepared sauce and grated pecorino, sprinkle with fresh parsley and serve with the remaining flaked pecorino directly on the plate.

 

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