INGREDIENTS
FOR 2 PEOPLE
250 g Calamarata N° 141 Rummo
500 g octopus
1 shallot
250 g potatoes
1 organic lemon
1 bay leaf
thyme
salt
extra virgin olive oil
DIRECTIONS
Finely chop the shallot and dice the potatoes. When the water comes to a boil, briefly dip the octopus three times in the water to curl the tentacles (this helps them cook more evenly), then cook the octopus with a bay leaf for one hour.
In a deep saucepan with some oil, sauté the shallot, then add the potatoes. Cover with a glass of cold water and cook for about 20 minutes.
Remove the octopus from the water, cut it into chunks, separating the tentacles from the rest, and let it cool. Meanwhile, mash the potatoes with a fork in a pot, then add the octopus pieces (except the tentacles). In a cast-iron skillet with some oil, grill the tentacles until they are crispy on the outside but still tender on the inside.
Bring the octopus cooking water to a boil, add salt, and cook the calamarata pasta. Drain it 2 or 3 minutes early, then finish cooking it in a sauté pan with the octopus chunks and potatoes, adding a ladleful of the cooking water to blend the flavors. Remove from heat, add a bit of fresh thyme. Serve on plates, adding the crispy tentacles, a little black pepper, and freshly grated lemon zest.