PAIR IT

Enjoy it with portobello mushroom risotto, truffle and brie, pappardelle with ragù, or aged cheeses.

Οctopus with tubetti half pasta in the oven.

1 big octopus
250 gr. tubetti half pasta
1 big onion
1 teaspoon tomato paste
150 gr. tomato sauce or concasse tomato
50 ml. cognac
1 teaspoon of sugar
2 bay leaves 3-4 grains of all spice
1 small cinnamon stick
Freshly ground pepper
Salt
Olive oil
1.100 ml. hot vegetable or seafood broth or water

In a saucepan, put the octopus, with a bay leaf, to braise over low heat. The octopus will release its liquids, especially if it is frozen, to boil but if necessary add a little hot water. When it is softened and red, remove it from the fire and cut it into small pieces.

Chop the onion and saute it to 50 ml. olive oil along with the octopus, for 3-4 minutes. Then, put in the cognac, add the spices and the other bay leaf. Add the tomato paste, sugar, tomatoes or sauce and a cup of broth or water. Reduce the heat and simmer for 10 minutes.

Transfer to a moderate baking dish, add the remaining hot broth or water, 50 ml. olive oil and stir. Taste it and add salt if necessary.
Bake in a well preheated oven at 175 ° C for about 25 minutes or until the pasta is cooked, stirring regularly.

Serve the pasta with the octopus hot as soon as it comes out of the oven!

Eva Monochari

Food Blogger

Color:	Red
Type:	Dry
Year:	2019
Alcohol:	14%
Origin:	Tuscany, Italy
Variety:	Sangiovese
Aromas:	red cherry, strawberry, plum, blackberry, violet, clove, white pepper, rosemary, vanilla
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	16–18°C
Aging:	5-10 years
Closure:	Cork
Organic:	No

please wait...

FILTERS

Price Range

-

Sort by