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.
