Tagliatelle with octopus, glasswort and peppers

Tagliatelle con polpo, salicornia e peperoni

Tagliatelle with octopus, glasswort and peppers

Cristiana Curri has prepared this recipe for us.

We remind you that #pastayourway is for us the most direct and simple way to spread the culture of pasta made of balanced dishes that can become a unique and seasonal dish.

Ingredients

(4 people)

360 g of Berruto 1881 nest noodles

500 g of true octopus

150 g of glasswort

400 g bell pepper (red)

Garlic, onion, bay leaf, juniper, black peppercorns, lemon zest to taste

Extra virgin olive oil / salt to taste

Preparation

Clean the octopus and rinse it thoroughly removing the impurities from the suction cups
Prepare a fragrant broth with juniper, bay leaf, garlic, peppercorns and a little salt
When the water boils, immerse the octopus starting from the tentacles so that they curl and then let it cook (40 min. For each kg)
Once cooked, remove it from the broth and keep it to cook the pasta
Cut the pepper into strips (similar to tagliatelle)
Remove the hard parts of the glasswort and rinse it well
In a wok, fry 1/2 onion with a drizzle of extra virgin olive oil, add the pepper and glasswort, pour in the octopus broth as needed and cook
Cook the pasta al dente in the broth and finish cooking in the wok by skipping the noodles with the vegetables
Cut the octopus into slices and add it to the pasta
Grate the peel of 1 lemon before serving (off the heat)