Spaghetti alla chitarra with verace octopus Bolognese
Course type: Fish first course
Season: Throughout the year
Plate type: 28 cm dinner plate
Preparation time: about 90 minutes
Pairing wine advice:
White wine: Chardonnay Villa Russiz 2004 – Villa Russiz
Red wine: Costa d’Amalfi Furore Reserve 2004 – Marisa Cuomo
Ingredients for 4 people:
- 700 g fresh octopus
- 80 g chopped yellow and white onions
- 3 leaves basil
- 450 g De Cecco DOP San Marzano tomatoes from the Agro Sarnese Nocerino
- 450 g De Cecco spaghetti alla chitarra
- 100 g De Cecco DOP extra-virgin olive oil Colline Teatine
- 1 beak garlic
- 50 cl dry white wine.
Preparation:
Clean the octopus and chop grossly. Brown the garlic in a pan e take it out when browned, add the onion and let it brown for some minutes, then add basil and chopped octopus, cook on a high flame for 10 minutes. Sprinkle with white wine and when evaporated, add the tomatoes and end cooking after 60 minutes on a low flame.
Boil the spaghetti in abundant boiling salted water, drain al dente and whip with the octopus Bolognese.
Plate composition:
Lay a nest of spaghetti at the centre of the plate, add a small ladle Bolognese and some fresh parsley leaves.
Advice:
As the octopus releases a lot of saltiness while cooking, I suggest to pay attention dealing with the amount of salt to add.
