ItalianNeapolitan
Octopus Genovese
by Casa Pappagallo · 705K subscribers on YouTube
Octopus Genovese is a delicious variation of the classic meat-based recipe. A savory and tasty variation ideal for those who love to experiment in the kitchen. The saltiness of the octopus contrasts perfectly with the sweetness of the onions, the mix is fabulous! The slow cooking then makes the octopus soft and not at all rubbery. Try my recipe for Octopus Genovese, you'll see how good it is!
- Cook
- 2h 30min
- Servings
- 4
- Difficulty
- medium
Ingredients
11 items- Carrots
- Celery
- Olive Oil
- 1 kgOctopusPreviously frozen and thawed; freezing helps tenderize.
- White Wine
- 1 pcsChili Pepper
- Tomato Paste
- Onions
- 400 gMezze ManicheOr other short pasta of choice.
- Parsley
- Salt
Method
- Prepare the battuto by finely chopping carrots and celery (can be done with a food processor or coarsely by hand).
- Heat a generous drizzle of olive oil in a large heavy pot over medium-low heat. Add the battuto and sauté for about 5 minutes.
- Cut the octopus (previously frozen and thawed) into large pieces.
- Add the octopus to the pot and brown it well until the liquid is almost completely absorbed.
- Deglaze with white wine, increasing the heat slightly.
- Add a whole chili pepper and tomato concentrate, stirring to dissolve.
- Add the sliced onions, mix, then reduce heat to low, cover, and cook for 2 to 2.5 hours, checking occasionally and adding a little water if needed. Do not add salt at this stage.
- When the sauce is ready, bring a large pot of salted water to a boil and cook the pasta (mezze maniche or similar) al dente.
- Take a generous amount of the sauce (enough for 4 people) and put it in a pan.
- Drain the pasta and add it to the pan with the sauce. Toss to combine over low heat.
- Chop fresh parsley and sprinkle it over the pasta. Serve immediately, with extra parsley if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
