Fettuccine pasta with octopus and porcini mushroom sauce
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Loading... - Anja Lovec
- 28 Oct 2022
- 167 Views
- 4 Like
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433 Calories per serving
Energy Kcal 433
Carbohydrates g 59.2
of which sugars g 10.7
Protein g 30.3
Fats g 8.3
of which saturated fat g 1.94
Fiber g 6
Cholesterol mg 177
Sodium mg 645
Difficulty: Easy
Prep time: 10 min
Cook time: 80 min
Serving: 4 people
Cost: High
The fleshiest mushrooms meet the King of the seas for a first course with a strong character, rustic flavor, and satisfying taste.
INGREDIENTS
Whole grain egg fettuccine pasta 8.8 oz (250 g)
Octopus 23 oz (650 g) - (pre-gutted)
Porcini mushrooms 1.35 cups (340 g)
Peeled plum tomatoes 3 ¼ cups (400 g)
Tomato paste ¼ cup (40 g)
Water 3 ½ cups (800 g)
Bay leaves 2 leaves
Thyme 5 sprigs
Garlic 1 clove
Dried chili pepper 1 - small
Extra virgin olive oil to taste
Fine salt to taste
PREPARATION
HOW TO PREPARE FETTUCCINE PASTA WITH OCTOPUS AND PORCINI MUSHROOM SAUCE
To prepare fettuccine with octopus and porcini mushrooms, start by cleaning them: remove the soil from the base with a knife 1, then clean both the stem and cap with a dry cloth 2. It is not advisable to wash the mushrooms, as they may absorb water. If very dirty with soil, you can quickly run them under a very light stream of water. Cut the porcini mushrooms into slices about 1/6 inch (4-5 mm) thick 3.
Pour a drizzle of oil 4 into a saucepan and sauté a clove of garlic and chili pepper 5. Add the sliced porcini mushrooms 6,
and add the peeled plum tomatoes 7; tomato paste 8, laurel 9,
then add water 10 and, as soon as it comes to a boil, add the whole octopus (we used an octopus that was already eviscerated and cleaned) 11 and let it cook without a lid for at least one hour. Adjust the salt 12
and flavor with thyme leaves 13. After the cooking time has elapsed 14, boil some water in a large pot and add salt. Then drain the octopus from the sauce, transfer it to a cutting board 15,
and cut it into 1/2 inch (1-2 cm) pieces 16. Transfer the sauce into the saucepan in which you will season your pasta, remove the garlic and add the pieces of octopus 17. Continue to cook the sauce over low heat for about 10-15 minutes for it to reduce (it must be a fluid and not too watery). Cook the pasta for the time indicated on the package 18,
STORAGE
We recommend eating fettuccine with octopus and porcini mushrooms as soon as it's ready. If there is any leftover, you can keep it in the fridge for a day.
TIPS
Make this dish using Baby octopus, shrimp, squid and any other seafood you like!
