Fettucine with Octopus and Gran Bouletus


Leonardo Pellacani



Other Ingredients

500 g. Fettuccine

360 g. Octopus

q.s. Parsley

q.s. Shallots

q.s. Salt & Pepper

q.s. Garlic

Serve 6

Cook the octopus in boiling salted water until tender. In a sautè pan heat up the evoo and cook gently the shallots and minced garlic then add the octopus cut in small pieces. When the octopus start to become brow we can add the Gran bouletus and the parsley. Meanwhile cook the Fettucine in salted boiling water until al dente, add them to the sauce with a spoon of cooking water. Finish the dish with a drizzle of evoo and black pepper.

Use gluten free fettuccine