Polpo alla puttanesca
Polpo alla puttanesca
Ingredients
- Tagliatelli (ref. A10) – 250 gr (5 nests)
- Puttanesca sauce (ref. H24) – 150 gr
- Tenderized octopus tentacle – 1 pc
- Chopped flat-leaf parsley – 10 gr
- Anchovies in olive oil – 2 pcs
- Capers (garnish) – 5 pcs
- Lemon juice – 1 tsp
- Slice of lemon (garnish) – 1 pc
- Olive oil – 2 tsp
- Chopped shallot – 10 gr
Bereiding
- Melt the shallot and anchovies in a pan with olive oil. Add the Puttanesca sauce and lemon juice and season if necessary. Allow to warm-up over low heat.
- Cook the octopus tentacle with olive oil.
- Heat the tagliatelli in lightly salted boiling water for 75 sec. and drain them carefully.
- Pour them into the pan with the preparation and gently mix everything together.
- Arrange the tagliatelli in a warm deep plate, with the octopus tentacle on top and garnish with flat-leaf parsley, capers and a slice of lemon.
Deze producten heb je nodig
Tagliatelle
Puttanesca
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