Looking for a really quick and fantastically easy Italian recipe? This octopus wonder is just that, and this time it's made with gluten-free pasta!
Ingredients
- 80 dkg gluten-free tagliatelle
- 4 pieces steamed in vacuum octopuskar
- Olive oil
- 50 g fresh parsley
- 1 sprig fresh rosemary
- Half a lime
- 6 cloves garlic
- 1 fresh chilli
- 12 seeds cocktail tomatoes
- 1 dl dry white wine
- Bottarga (to taste)
- Salt, pepper to taste
- 40 g vaj
Preparing the octopus
In a frying pan, heat the olive oil and add 5 thinly sliced garlic and chilli. Fry until golden brown, then add the halved cocktail tomatoes and 30 g finely chopped parsley. Toss to combine, season with salt and pepper, then pour over the white wine and reduce.
While still in a vacuum bag, temper the octopus claws in hot water for about 6 minutes, then in a hot pan with a mixture of butter and oil start grilling around. Season with salt and pepper to taste. Add the crushed garlic and rosemary, then start drizzling with the flavoured butter. Fry for 2-2 minutes per side, squeezing the juice of half a lime at the end.
Meanwhile, cook the pasta in boiling, salted olive oil for 3 minutes (note that you will still need the cooking water).
Add 0.5 dl of boiling water to the garlic, chilli and parsley base and boil for a further 1 minute. Once this is done, add diced cold butter to the batter and whirl to combine. It's important not to cook the butter at this point or subject it to high heat. The goal is to cream the base.
To serve, grate on some bottarga to taste for a Mediterranean flavour with character. Sprinkle with finely chopped parsley greens. You can cut the octopus claws into smaller or larger pieces, or leave them whole on top of the pasta.
Enjoy your meal!
