Principe di Savoia’s Octopus Spaghetti

Filled with authentic flavour, this spaghetti with garlic, olive oil, pepper and octopus from Chef Buffolino of the magnificent Principe di Savoia hotel in Milan is bound to whet an appetite

Serves 4

• 400gr. spaghetti
• 1 octopus (200gr. approx)
• 1 leek
• 2 carrots
• 2 celeries
• 30cl white wine
• 1 handful of parsley
• 2 cloves of garlic
• olive oil, salt, peppercorns and pepper to taste

1 Prepare a broth with water, carrots, celery, leek, white wine, parsley, some peppercorns, octopus and – this is one of my secret – a cork  (it makes to keep the octopus soft) and boil for about 40 minutes .
2 Then cut the octopus into small pieces and brown it in a pan with finely chopped garlic, oil, and pepper.
3 At this point, remove octopus from the pan in order to keep it crisp and pour a bit of the octopus cooking water into a pan.
4 Cook the spaghetti in boiling salted water until it is al dente, drain and cook for a minute in the pan in order to let evaporate the extra water.
5 At the end, stir with the octopus, chopped parsley and a drizzle of olive oil.

Recipe and image courtesy of Principe di Savoia

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