>
>
Sunday’s lunch featured two of my favorite ingredients, baby octopus and lunga ziti. While the baby octopus have become a beloved food during my younger year’s as a marine merchant in the Mediterranean, lunga ziti, or, as they were simply known in our home when I grew up, macaroni, have been a familiar food item since I can remember as a small child. My mom used to serve them simply with some butter-sauteed bread crumbs (schmelze) and freshly grated swiss cheese. What a feast that was, fondly remembered to this very day 🙂
Bon Appetit ! Life is Good !
>
To serve, top pasta with octopus. Sprinkle with chopped italian parsley.
>
Cook octopus in salted water until tender, but still with a bit of bite. Drain.
>
Saute in olive oil until starting to change color.
>
Add finely diced onions and garlic paste. Saute until fragrant.
>
Add diced bell peppers, saute one minute.
>
Add diced tomatoes, oregano and sliced scallions. Saute for one minute.
>
Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.
>
Meanwhile, cook the lunga ziti al dente.
>
To serve, top pasta with octopus. Sprinkle with chopped italian parsley
>
Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti
>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
>
>
>
>
ChefsOpinion 