Download the Recipes - CIAProChef.com

TROCCOLI SHAPED PASTA WITH OCTOPUS RAGÙ
Yield: 4 portions
FLAVORED WITH PRIMITIVO WINE
AND PECORINO SHAVINGS
TROCCOLI CON RAGÙ DI POLPO
Ingredients Amounts
Celery 250 g
Onion 100 g
Bay leaves 2 ea.
Octopus 1 kg
Primitivo wine from Manduria 2 L
Tomatoes, peeled 2 kg
Troccoli pasta 400 g
Italian parsley 1 bu.
Apulian pecorino, grated 100 g
Extra virgin olive oil as needed
Salt and pepper to taste
Termite di bitetto olives, chopped, to finish
Extra virgin olive oil, to finish
Method
1. Chop the celery and onion and braise with extra virgin olive oil.
2. Add the bay leaves and the octopus cut in half, add the primitivo, and reduce the
heat for a few minutes. Add the peeled tomatoes and cook for about 1 hour.
3. Remove the octopus from the sauce, cut into small pieces, and set aside.
4. Let the sauce reduce, and add the octopus, salt, and pepper.
5. Boil the troccoli in plenty of salted water. Strain when al dente and add to the ragù,
stirring for a couple of minutes.
6. Sprinkle with the grated pecorino and fresh chopped parsley.
7. Serve with pecorino shavings and the chopped olives with extra virgin olive oil.
Recipe credit: Corrado De Virgilio, as presented at the 2008 Worlds of Flavor
Conference. Published with permission of the author. All rights reserved.
33