Barilla® Rigatoni | Octopus Bolognese
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Barilla and FOH.
OCTOPUS
INGREDIENTS
- 1 ea. 2-3 pound Octopus
- 1-2 ea. Oranges, sliced lengthwise
- 1-2 ea. Lemons, sliced lengthwise
- 1 ea. Onion, sliced lengthwise
- 2 ea. Bay Leaves
- tt. Salt & Pepper
METHOD
- Place orange, lemon, onion, bay leaves, salt, and pepper into a pot filled with water. Bring to boil.
- Cut off the head of the octopus and remove the beak
- Place octopus head in the pot, boil until tender approx. 40 minutes. Check with a knife for accuracy. Reserve cooking liquid for later.
- Dip tentacles into the water and lift out. Do this 2-3 times to help shock tentacles for color and curl (pure theory).
OCTOPUS COATING
INGREDIENTS
- 1 tbsp. Aleppo
- 1 tbsp. Paprika
- 1 tbsp. Mediterranean Spices
- 1-2 tbsp. Olive Oil, plus extra to loosen the paste
METHOD
- Place all coating ingredients into a bowl and mix together.
- Once octopus tentacles have been shocked, coat them with spice mixture.
- Sear.
OCTOPUS BOLOGNESE
INGREDIENTS
- 1 ea. Garlic, chopped
- 1 ea. Octopus head, cooked and chopped
- Octopus Cooking Liquid
- 8 oz. San Marzano Tomato Sauce/Purée
- 1 lb. Barilla® Rigatoni, cooked al dente
METHOD
- Sauté garlic and octopus head. Deglaze with octopus cooking liquid and San Marzano tomato sauce.
- Throw in al dente Barilla® Rigatoni and coat pasta with octopus bolognese.
TO ASSEMBLE
INGREDIENTS
- Octopus tentacle
- Herbs
- Chili flakes
- Garlic chips
PLATING METHOD
- Place octopus bolognese rigatoni onto a FOH® Trillium bowl.
- Garnish with octopus tentacle, herbs, chili flake, and garlic chips.
