Every lunchtime, until the restaurants reopen, we offer a recipe to make at home. Here, for Sunday, is the summer and tasty one, fettuccine with Sicilian oranges and carrots, with octopus and pistachios, by Antonio Mosca from Santamatri pasta. Enjoy your meal everybody !
Ingredients for 3/4 people:
250 g Santamatri fettuccine with Sicilian oranges and carrot
1 octopus of 500 g (at least)
Extra virgin olive oil
Some roasted pistachios
Clean and wash well a beautiful rock octopus (we recognize it by its two very symmetrical rows of suction cups on each tentacle), in very bright colors. Let it cook whole in simmering water until tender: it will take 30 to 45 minutes. You can turn off the heat after ten minutes of cooking and cover: when the water has cooled the octopus will be perfectly cooked.
In a saucepan, heat a little extra virgin olive oil and sauté a clove of garlic with a bay leaf. Once the garlic is golden, add the octopus cut into pieces and let it soak in the aromas over low heat for 5 minutes. Remove the bay leaf.
Throw the orange carrot fettuccine in abundant, simmering salted water and drain them "in the nail" ("al chiodo" as they say in Italy: 3 minutes before full cooking), reserving a bowl of water Cooking. Add the pasta to the pan with the octopus, and sprinkle gradually with the cooking water so that it does not dry out. Cook for the remaining minutes, until the pasta is cooked al dente, turn off the heat and add the chopped fresh basil, then stir for 30 seconds.
Dress up adding the pistachios that you will have coarsely crushed, and freshly ground black pepper. Enjoy your meal.