LAGANA RICCIA WITH PATATAS BRAVA AND CRISPY OCTOPUS
Maurizio Ferrari
Menù Ingredients
300g Lagana Riccia pasta
20g Fresh shallots
1 Garlic clove
to taste Mild Purpuro paprika
to taste Shredded peppers
to taste Salt and pepper
Serves 4
Dice the potatoes and the octopus into medium-sized cubes and set them aside. In a pan heat the extra-virgin olive oil and sauté the shallot with the garlic, then add the octopus and let it brown. Add the potatoes, let them brown and season with salt and pepper. Cook the pasta in plenty of boiling salted water, drain “al dente” and stir in the sauce, adding, if necessary, a little of the pasta’s cooking water and some paprika. Plate up and garnish with the shredded peppers.
