Octopus tagliatelle with long pepper and lemon: a preparation without salt that leverages the inherent savoriness of the fish. Michelin-starred chef Solaika Marrocco reveals the secrets to make it perfectly.

OCTOPUS TAGLIATELLE, LONG PEPPER, LEMON

According to the well-known saying "lu purpu se coce cu l’acqua soa stessa" (the octopus must be cooked in its own water), this main dish is born. An egg tagliatelle served with a reduction of octopus cooked in a terracotta pot.

A fundamental characteristic is that no additional salt is used in the preparation. The perceived savoriness comes from the inherent salt concentration of the octopus.

INGREDIENTS

For the pasta

50 g of all-purpose flour
100 g of semolina flour
1 egg and 3 egg yolks

Method

Knead the eggs with the flour until obtaining a smooth and homogeneous dough. Roll out the pasta and cut it every 25/30 cm, folding it on itself several times; cut vertically.

For the octopus

500 g of Mediterranean octopus
70 g of celery
150 g of carrots
70 g of onion
7 cherry tomatoes
Bay leaves, rosemary

Method

Cut all the vegetables and sauté them on high heat with bay leaves and rosemary. Then add the octopus and continue cooking for about two hours, adding water if necessary. After cooking, extract from it: half should be reduced to obtain a glaze.

For serving

Lemon zest
Long pepper powder

Cook the tagliatelle and toss them with the octopus extraction; plate it, finishing the dish with the octopus glaze, lemon zest, and ground long pepper.