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Pennoni Rigati n.21 with octopus, potato and chilli pepper

RECIPES LA MOLISANA


Pennoni Rigati n.21 with octopus, potato and chilli pepper

 
PREPARATION

INGREDIENTS:

  • Pennoni rigati n.21 La Molisana   n.40 pieces
  • Octopus   1kg
  • Potato   500g
  • Paprika   n.2 teaspoons
  • Chilli pepper   n.2 teaspoons
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

In a saucepan bring some water to boil and immerge the octupus into the boiling water quickly 3 times. (Cooking time is proportional to the weight: 30 minutes per kilo). Put the octopus aside in a plate.

In the same water where we cooked the octopus cook the peeled patatoes. Once cooked, transfer them into a bowl and mash with a fork. Season with salt and a drizzle of oil.

In boiling unsalted water cook the Pennoni Rigati 21, drain and leave to cool covered in a damp cloth. Stuff the pasta with the mashed potatoes. Decorate with the octopus and sprinkle with some paprika and chilli peppers.

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