Octopus sauce, a light and tasty sauce for your fish first courses. Also excellent to serve on bread for tasty bruschetta, here is the recipe!
Octopus ragout is an alternative to the classic seafood sauce and is perfect for seasoning all fish dishes. pasta. An idea for a good matching? Surely the pasta with octopus and aubergines, perfect for a tasty lunch. But this sauce is so good that it will be enough by itself to transform a first course into something wonderful!
Let’s see immediately how to prepare the base ragù!
Preparation of octopus sauce
Start by cleaning the octopus: beat the octopus on a cutting board to break the fibers and soften the meat. Subsequently, remove the innards so as to turn the head upside down then rinse underneath cold water current by rubbing the tentacles with your hands. In this way you should eliminate the slimy patina on the surface.
Cut the octopus into cubes leaving the tentacles whole and chop the celery, carrot and onion. Place a large saucepan on the fire, heat a drizzle of oil with the chopped vegetables and fatebrown.
Add the octopus and blend with the white wine. Cook for a couple of minutes before adding the tomato puree.
Cover with the lid and cook on a low flame for an hour.
When cooked fix salt and used to season pasta with octopus ragù as desired.
If you liked this recipe, I also recommend the one for preparing the fish sauce to be used as a condiment for lasagna.
In dealing with fish, we recommend consume at the moment octopus ragù in your first courses. We do not recommend freezing in the freezer.
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