Octopus Ragu
Ingredients
2-3 serves of the Pasta of your choice or Zucchini Noodles
2 Onions, finely chopped
1 medium Celery Stalk, finely chopped
1 large Carrot, finely chopped
2 cans Tomato Passata or 800g Blended Tomatoes
2 Dried Red Chilies
18 pitted & roughly chopped Kalamata Olives
2 small/medium Octopi
3 Lemon Leaves or some Lemon Zest
1 Bay Leaf
Extra Virgin Olive Oil
1/4 cup Dry White Wine
3 Garlic cloves
3 Anchovy Fillets
2 tbsp Tomato Paste
Pinch of Saffron
1 slice of Gluten Free Bread
1/4 cup of Walnuts
2 Onions, finely chopped
1 medium Celery Stalk, finely chopped
1 large Carrot, finely chopped
2 cans Tomato Passata or 800g Blended Tomatoes
2 Dried Red Chilies
18 pitted & roughly chopped Kalamata Olives
2 small/medium Octopi
3 Lemon Leaves or some Lemon Zest
1 Bay Leaf
Extra Virgin Olive Oil
1/4 cup Dry White Wine
3 Garlic cloves
3 Anchovy Fillets
2 tbsp Tomato Paste
Pinch of Saffron
1 slice of Gluten Free Bread
1/4 cup of Walnuts
Instructions
- Add 1 onion and 1/2 celery stalk to a large pot. Add 1/2 the carrot, tomato passata, 1 chilli, 1 crushed garlic clove and 3 litres of water and bring to a boil. Add the cleaned octopus, removing the beaks and separating the heads and each tentacle, as well as the lemon leaves or zest and bay leaf.
- Lower the heat to maintain a simmer. Cook until the flesh is tender when pierced in its thickest part approx 1 hour. Transfer the octopus to a plate to cool.
- Drain and reserve the broth, saving the veg for another dish.
- Cut off the thickest part of the tentacles (setting aside the thin curly ends) and add to food processor with the heads, blending until just minced.
- Add remaining onion to medium pan over medium heat with 3 tbsp olive oil, the remaining carrot, celery, 1 clove chopped garlic, the remaining chilli, bay leaf & olives and cook until softened. Add the minced octopus, wine, chopped anchovies, tomato paste, and saffron and bring to a strong simmer.
- Cook off the wine stirring frequently, then add 1 cup of the reserved broth, and continue to do so when the sauce looks dry, approx every 15 mins, until the ragù has a rich saucy consistency, approx 1 ½ hours.
- Add more olive oil and pepper as needed. Meanwhile toast the slice of gf bread, blend in food processor, with walnuts and 1 clove garlic into a crumb.
- Toast in pan with olive oil and a good pinch of salt until golden then set aside to garnish. Cook your pasta, add your sauce and a splash of pasta water and toss. Garnish with crispy breadcrumbs.
