Octopus Genovese

Name: Octopus Genovese
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: Rigatoni 11.3 oz; Octopus already cleaned 1.8 lbs; Yellow onions 3.3 lbs; Celery 1 rib; Carrots medium 1; Garlic 1 clove; White wine 0.8 cup; Extra virgin olive oil to taste; Pecorino toscano cheese aged (to grate) to taste

622

Calories per serving

Energy Kcal 622
Carbohydrates g 87.6
of which sugars g 23.6
Protein g 39.5
Fats g 8.7
of which saturated fat g 2.46
Fiber g 10.6
Cholesterol mg 149
Sodium mg 958

Difficulty: Easy
Prep time: 30 min
Cook time: 3 h
Serving: 4 persone
Cost: Average

PRESENTATION

We love experimenting and today we tried a truly tasty and delicious pasta dish, the octopus Genovese! We started with a sauce that needs no introduction: the Genovese, a typical Neapolitan preparation. You've surely tasted it in the city of the sun and Vesuvius, either with pasta, usually macaroni or sedanini, but also in Rome as a side of one of the most famous street foods of the Capital. In this recipe, however, we propose substituting the classic beef with octopus... golden onions, which give the dish its unmistakable character, are always essential, even in this seafood variant. Rigatoni with octopus Genovese: once tried, it will become one of your favorite recipes!

Also try these first courses with octopus:

Pasta with octopus and tomato
Spaghetti with octopus sauce
Pasta with octopus ragù and almonds
Guitar spaghetti with octopus ragù

INGREDIENTS

622

Calories per serving

Rigatoni 11.3 oz (320 g)

Octopus 1.8 lbs (800 g) - already cleaned

Yellow onions 3.3 lbs (1.5 kg)

Celery 1 rib

Carrots 1 - medium

Garlic 1 clove

White wine 0.8 cup (200 g)

Extra virgin olive oil to taste

For dressing: Pecorino toscano cheese to taste - aged (to grate)

Preparation

How to prepare Octopus Genovese

To prepare rigatoni with octopus Genovese, start by peeling the golden onions 1, then cut them into thin slices 2. Next, trim, peel, and chop the carrot 3.

Peel the celery stalk and chop it 4. In a saucepan, heat a generous splash of oil with a whole peeled garlic clove. Then add the chopped celery and carrot 5. Let them sauté for 5 minutes, stirring occasionally. After removing the beak, chop the already eviscerated octopus into 0.79-inch pieces 6.

Add the octopus to the saucepan 7 and remove the garlic 8. The octopus will release its own water, so increase the heat to medium-high and deglaze with white wine 9. Let the alcohol evaporate: this will take a few moments.

Now lower the heat, add the onions 10, stir 11, and cook covered over low heat for about 2 and a half to 3 hours 12.

Stir occasionally and check that the sauce does not stick to the bottom of the pot 13. When about 10 minutes are left, you can boil the pasta until al dente in a pot of salted boiling water 14. Then drain it directly into the sauce 15.

Stir to combine 16. Serve on plates and, if you like, garnish with grated Pecorino cheese to taste 17. The octopus Genovese is ready to be enjoyed 18.