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Octopus casserole cooked in wine, citrus and balsamic, tagliatelle with small tomatoes and basil

 
28 Jan 2013
ADVICE
Do not salt the octopus
 
Always add the citrus scraping at the end so as to keep its aroma.
 
2 medium size octopuses
½ glass of balsamic vinegar
1½ glass of red dry wine
1 small cinnamon roll
4 cloves
scraping of one lemon
scraping of one tangerine
scraping of one orange
2 laurel leaves
5 grains of black pepper
½ glass of olive oil
 
Tagliatelle
 
350 g. of tagliatelle
3 tablespoons of olive oil
1 middle size onion, thinly cut
2 middle size ripe tomatoes, thinly cut
1 bunch of fresh basil, thinly cut
16 small tomatoes cut in the middle
Salt
Pepper
 
Preparation:
Put the octopuses in a casserole, add red wine and allow them to simmer for about 25 minutes.
 
Add the vinegar, the laurel leaves, the cloves, the cinnamon roll, the black pepper and the olive oil and let the octopuses simmer until they are cooked. Just before they are ready, throw inside the scraping of lemon and citrus. Remove the octopuses and let the sauce thicken.
 
In another casserole we heat water with salt and let the pasta boil for about 8-10 minutes.
 
In a deep pan we sauté the onion, the tomatoes and afterwards the small tomatoes, adding salt and pepper.
 
Add the tagliatelle in the pan and allow them to absorb all the broth. Put basil in the end.
 
Put the octopus over the tagliatelle and serve in a deep plate.
 
Taste

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