A rich and tasty dish that combines the delicacy of octopus with the creaminess of potatoes, perfect for a special dinner!
Ingredients (for 4 people):
🍝 500 g of Calamarata
🦑 Medium-sized octopus (about 2-3)
🥕 1 Carrot
🌿 A little Celery
🥔 500 g of Potatoes
Olive oil to taste
🌶 Black pepper to taste
🧀 Grated Pecorino cheese to taste
🍷 White wine (a glass)
🧄 2 Cloves of garlic
🌿 Fresh parsley to garnish
Preparation:
Cook the octopus:
Start by bringing water to the boil in a large pot. Add the octopus, carrot and celery, roughly chopped. Cook for about 40-45 minutes, until the octopus is tender.
Once cooked, cut the octopus into pieces and set aside.
Prepare the potato cream:
Peel and cook the potatoes in boiling salted water until they are soft (about 20 minutes).
Drain them, then blend them with a little olive oil, black pepper, pecorino and a little of the cooking water, until you obtain a smooth and velvety cream.
Prepare the soffritto:
In a large pan, heat the olive oil and add the crushed garlic cloves. When the garlic is golden, remove it.
Cook the octopus and simmer:
Add the octopus pieces to the soffritto and simmer with a little white wine. Let the alcohol evaporate, stirring well.
Cooking the pasta:
Cook the calamarata in plenty of salted water, following the instructions on the package, but stopping a few minutes before it is completely cooked. Drain it, but keep a little of the cooking water.
Combine everything:
Add the pasta to the octopus in the pan and mix well, adding the potato cream. If necessary, add a little of the pasta cooking water or the octopus cooking broth to obtain the right consistency.
Stir and serve:
Add salt, pepper and a drizzle of olive oil.
Serve with a sprinkling of chopped fresh parsley and a little grated pecorino on top.
