A special fasting recipe with pasta and octopus and beetroot which will give a special taste and color to your dish.
Moderate difficulty
Preparation: 20΄
Cooking: about 55΄
Materials (for 4 people):
- 500 gr. farfales
- 1 clove of garlic, melted
- 400 gr. tender beet leaves, coarsely chopped
- 60 ml of olive oil
- salt, freshly ground pepper
For the octopus:
- 1 medium octopus about 1 kg, cleaned
- 1 bay leaf
- 5 grains of black pepper
- 30 ml of red wine vinegar
- 30 ml of olive oil
- 1 teaspoon dry oregano soup
For serving:
- 1 teaspoon caper soup, crushed and drained
- 15 cherry tomatoes, finely chopped
- 1/2 teaspoon sweet fennel seeds, well beaten
- 20 ml of olive oil
- 1 chive, sliced
- 1/2 teaspoon sweet blackberry
Procedure:
Mix in a bowl all the ingredients for serving and set aside until needed.
Octopus:
- Preheat the oven to 200 ° C.
- Put the octopus in a small pan, with the suction cups facing up.
- Add the bay leaf, the pepper, cover it well with foil and bake it in the oven for about 45-50 minutes, until it softens.
- Check by piercing a tentacle with a skewer straw.
- If the straw pierces the flesh with a slight resistance, then the octopus is ready.
- Unbake, carefully remove, in order not to burn, the foil, pour in a small bowl the juice left in the pan and keep it aside.
- Take out the octopus on a cutting board and cut the tentacles into thin slices (1 cm thick) and the hood into small pieces.
- Put it in a bowl with the vinegar, oil and oregano.
- At the same time, in a saucepan with plenty of boiling salted water, boil the beet leaves for about 2 minutes, until slightly softened.
- Take them out with a slotted spoon and leave them in a colander to drain well.
- Boil the pasta in the same water according to the instructions on the package.
- We drain them.
- In the same pot, empty now, heat the oil over medium heat and sauté the beetroot leaves with the garlic and salt and pepper for about 1 minute, until well heated.
- Add the penne, the octopus juice, the octopus and mix gently to mix the ingredients evenly.
- Remove from the heat.
- Serve the pasta with the octopus on the plates, distribute the mixture with the cherry tomatoes on top of the pasta and serve.
What we drink:
A rosé from Xinomavro.
Source: Gastronomer / Nena Ismyrnoglou