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Maccheroncini integrali with octopus ragù

RECIPE PREPARED WITH

MACCHERONCINI INTEGRALI

LA CASA DEL GRANO

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Brown the peeled onion in a saucepan with a few tablespoons of evo oil and then take it out
  2. Add the tomato purée and bring to a boil
  3. Dip the octopus in a pot with boiling water, holding it by the head
  4. Repeat this step three times until the tentacles curl up
  5. Cook it for about 15 minutes
  6. Take the octopus out of the pot when cooked and cut it into small pieces
  7. Put it in the sauce, adding chopped parsley, salt and evo olive oil to taste
  8. Cook the La Casa del Grano Maccheroncini integrali in sufficiently salted boiling water for 8 minutes; drain and sauce them with the octopus ragù
  9. Serve the La Casa del Grano Maccheroncini integrali with octopus ragù, decorating the plate with a few sprigs of parsley

Ingredients

  • 300 g La Casa del Grano “Maccheroncini integrali”
  • 800 g fresh or thawed octopus
  • 500 ml tomato purée
  • Bay leaves q.s.
  • Evo oil, q.s.
  • Parsley, q.s.
  • Salt, q.s.

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