Today, after the meat feast in Dario’s officina, I want to share with you a new original recipe that combines all the flavours of octopus with good eggs.
I cooked a octopus ragu, and served it with tagliatelle with an egg on top. Here it goes.
First we prepare the octopus ragu.
The first step is to gently sautee onions, whole tomatoes and one big potato. The potato is essential in absorbing excess liguids. and then it becomes a taste bomb to be enjoyed before serving the meal!
The nice fresh octopus is then placed on top, with dried parsley, oregano, salt and pepper. I use dried stuff in order to avoid having a lot of liguid in the port. The setting of the temperature is low, so the octopous will simmer for at couple of hours.
When the ragu is ready, you let it relax for a couple of hours. Then you cut the octous in smaller bits so that they can be served with the pasta. Next step is to prepare the pasta in the juice of the ragu.
Get the best tagliatelle tha you can get, and throw them in the pan with the bubbling juices.
Keep the heat setting at medium, and then low.
After five minutes, the pasta is cooked and the dissh is almost ready. Add the chunks of octopus, and serve.
Prepare an egg in a frying pan, with very low heat. It has to be very soft, juicy, without any crust, and the yolk must be ready to explode in a fantasy of taste.
After two minutes in very low heat, just drop the egg on top of the pasta with the octopus, and you have a fantastic, flavourful dish!
Enjoy slowly, mixing the soft egg white bits and the yolk with the intense flavours of the octopus and the balancing of the tagliatelle! Be generous with the pepper, it really enhances the dish! And do not forget to sprinkle the egg with coarse salt!