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Apulian Cooking
Troccoli with octopus sauce Delicious recipe enhanced by the rough texture of the troccoli.
In summer it's best to use fresh tomatoes
by Dario Ersetti
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Troccoli with octopus sauce. Photo by Dario Ersetti

This traditional recipe from Gargano comes, according to some people, from Manfredonia. And as often happens it’s a family tradition, in the sense that every family has its own “traditional recipe”.

We will present two versions, one for summer and the other for winter. The only difference is that in summer it is preferable to use fresh tomatoes while in winter, a good tomato salsa.

 

 

The recipe

 

  4/6 servings:

 

-1 500 g octopus

- 1 large clove of garlic (preferably from Latiano)

- 1 onion

- 1 handful of parsley

- 300 g of cherry tomatoes

- 50 cc of extra-virgin olive oil

- salt

- 400 gr of fresh troccoli

 

Boil the octopus in unsalted water. Drain and cut small.

In an earthenware pot fry minced onion, parsley and garlic, add the octopus and continue cooking for about 10 minutes, then add the halved tomatoes, cover and keep cooking on a very low fire for twenty minutes, after checking the salt.

Meanwhile cook the pasta in boiling salted water, drain and combine it with the sauce, mix and serve sprinkled with minced parsley.

In octopus recipes you need to be careful of salt because if the octopus is fresh it will already be salty. It is therefore best to decide at the end.

In winter, instead of cherry tomatoes you can use tomato salsa, for a dish that is not as light as the summer version but is better suited to the season.

As we have already said about troccoli, they are the result of the influence of Abruzzo, the region that introduced chitarra spaghetti to the shepherds during their transhumance from the Foggia area. The utensil for making troccoli is not the chitarra but a simpler grooved rolling pin that cuts the pasta to the right size.

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