1) Rinse i baby octopus and cut the largest into pieces; then brown them in a saucepan with the garlic clove, the Bay leaves it's a drizzle of oil. Blend with the wine and bring to a light boil; simmer for 10 minutes, then add the fish soup and continue cooking over low heat for 30 minutes. Eliminate garlic and bay leaf.
2) Meanwhile, wash the pear, cut into small pieces and brown in a pan with 20 g of butter it's a pinch of salt; when it is soft, but still consistent, add it to the octopus off the heat and set aside.
3) Put the private bread in a blender crust, the butter remained, the pecorino cheese it's a pinch of pepper; operate the appliance for a few moments in order to obtain large irregular crumbs. Transfer the latter to a plate and toast them for a few moments under the grill.
4) Meanwhile, boil the pappardelle in plenty salt water, then drain when al dente and season with the baby octopus. Season with a pinch of chopped parsley, sprinkle with the toasted crumbs and serve.
Share
This recipe has already been read 362 times!