LA MOLISANA RECIPES

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Spaghetto Quadrato 1 with Parsley Pesto, Roasted Octopus and Cuttlefish

RECIPES LA MOLISANA


Spaghetto Quadrato 1 with Parsley Pesto, Roasted Octopus and Cuttlefish

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Mussels   500g
  • Clams   500g
  • Parsley   500g
  • Cherry tomatoes   200g
  • Squid   3 pcs
  • Octopus   1 pc
  • Fresh chili pepper medium-size   1 pc
  • Carrot   1 pc
  • Onion   1 pz
  • Stalk of celery   1 pc
  • Lemon grass   1 pc
  • Shallot   1 pc
  • Extra virgin olive   to taste
  • Vegetable broth   to taste
  • Garlic   to taste
  • Thyme   to taste
  • Salt and pepper   to taste

INSTRUCTIONS:

For the pesto: wash and dry the parsley leaves, put them in a blender with a clove of garlic and blend adding the extra virgin olive oil until the mixture is similar to the traditional pesto.

For the octopus: clean and wash it. Cook in salty water, with red wine, herbs, peppercorns, lemon grass, celery, carrot and onion. When the water come to a boil, cook for another eight minutes and then let it cool. Finally, remove the octopus from the flavored water and cut into pieces of approximately 2 cm. In a frying pan over high heat, cook octopus and squid with extra virgin olive oil.

For the mussels and clams: drop the mussels in the saucepan. After two minutes add one glass of wine. Cook for another five minutes on a high heat, cover, reduce heat to medium and cook until mussels are completely open. Discard the ones that did not open. Transfer the mussels into a bowl and separate the broth. In a saucepan, sauté the chopped shallots and pour in the broth. Add the mussels, clams, octopus and squid. Let the whole season.

For the tomatoes: cut the tomatoes into quarters and toss with the thyme, olive oil extra virgin olive oil, salt and pepper and brown in a hot pan for a few moments. Once cooked set aside.

In boiling salted water cook  the Spaghetto Quadrato® 1 drain when al dente and stir in the sauce with the fish, completing the cooking with the help of vegetable broth and the shellfish broth.

At the end to stir in the parsley pesto, combining tomatoes and fresh chili pepper, cut into julienne strips.

Ricetta realizzata da Elia Morellato per il contest Ilovespaghettoquadrato