LAGANA RICCIA WITH PATATAS BRAVA AND CRISPY OCTOPUS
Maurizio Ferrari
Menù Ingredients
300g Patate pronte al naturale - Potatoes naturally preserved, ready to serve - Z62
300g Patate pronte al naturale - Potatoes naturally preserved, ready to serve - Z62
350g Polpo intero già cotto - Whole cooked octopus - 1N9
350g Polpo intero già cotto - Whole cooked octopus - 1N9
q.b. Paprica purpuro dolce - 1805
q.b. Peperoncini in fili sottili - 1278
to taste Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
300g Lagana Riccia pasta
20g Fresh shallots
1 Garlic clove
to taste Mild Purpuro paprika
to taste Shredded peppers
to taste Salt and pepper
Serves 4
Dice the potatoes and the octopus into medium-sized cubes and set them aside. In a pan heat the extra-virgin olive oil and sauté the shallot with the garlic, then add the octopus and let it brown. Add the potatoes, let them brown and season with salt and pepper. Cook the pasta in plenty of boiling salted water, drain “al dente” and stir in the sauce, adding, if necessary, a little of the pasta’s cooking water and some paprika. Plate up and garnish with the shredded peppers.
