Orecchiette with octopus bolognese.

Preparation time: 2 hours. Serves 4


Orecchiette 500 gr

Octopus 750 gr

Can of Tomato puree 1

Glass of white wine 1/2

Garlic cloves, crushed 3

Red Chillies, deseeded and chopped 2


Extra virgin olive oil

Preparation method

Mince the octopus with a food grinder or, alternatively, chop it up finely. Heat the olive oil in a saucepan over medium heat. Add the garlic and chillies, and gently fry for a minute or two without letting them burn. Add the minced octopus and fry for a few minutes over high heat until the water released from the octo-pus has dried up. Pour in the white wine and simmer briskly to allow the wine to evaporate. Add the tomato puree and simmer over high heat until reduced. Add half a litre of water, season with salt to taste and cook over low heat for one hour and a half. When ready to cook the orecchiette, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the orecchiette is cooked, drain well and add to the pan with the octopus sauce. Mix together well and serve immediately.

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