Ingredients

  • Mezze maniche gr 300
  • Cleaned and boiled octopus gr 500
  • Cherry tomatoes gr 400
  • Onion n. 1 small
  • Celery n. 1 stem
  • Carrot n. 1 small
  • Garlic n. 2 cloves
  • Pitted black olives gr 80
  • Organic Red Wine ml 100
  • Organic Extra Virgin Olive Oil to taste
  • Salt to taste
  • Black pepper to taste

Procedure

  1. Finely chop the onion, celery and carrot. In the meantime, heat a little Organic Extra Virgin Olive Oil in a large saucepan.
  2. Add two whole garlic cloves and fry them for a few seconds, then add the chopped vegetables and fry over a gentle heat for about 5 minutes, stirring occasionally.
  3. Cut the octopus into small pieces and add it to the sauté. Allow to brown for about 10 minutes, then deglaze with Organic Red Wine and allow to evaporate completely.
  4. Cut the cherry tomatoes in halves or quarters and add them to the pan, together with the black olives. Season with salt and pepper and cook, stirring occasionally until a tasty and well-bonded ragu is obtained.
  5. Cook the mezze maniche in plenty of salted water. Drain them al dente and transfer them directly to the pan with the octopus ragu.
  6. Stir-fry over a high heat for one minute, then serve piping hot.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Carolea (Calabria) cultivar EVO Oil. A medium-light fruity oil with delicate hints of fresh olives. It has definite notes of sage and officinal herbs. The flavour is very harmonious and balanced. Bitterness and a slight spiciness close with an aftertaste of unripe almonds.

ORGANIC WINE PAIRING

A red wine from Tejo made from Touriga Nacional grapes is the perfect match. Elegant and aromatic, with hints of wild berries, sweet spices, and a balsamic note, it complements the depth of the octopus with soft tannins and good persistence.