Tortelli di moscardini alla Luciana | Cristoforo Trapani

For the dough

• 750 g 00 flour
• 250 g of remilled semolina
• 500 g yolk
• 2 whole eggs
• 40 ml white wine
• 15 g salt
• Water to taste

Procedure

Mix all ingredients, vacuum the dough to concentrate the color and remove air.

For the filling

• 2 kg of baby octopus
• Extra-virgin olive oil to taste
• Garlic to taste
• Chili pepper to taste

Procedure

Fry the garlic and chili pepper in extra-virgin olive oil and add the baby octopus.

Once browned, add the tomato and a little salt.

Extract some of the oil from the baby octopus for mayonnaise.

Cook for 1.30/2.00 hours depending on the size of the moscardini.

When cooked, add the taggiasca olives and capers, adjust salt, pepper and lemon, and blend in Bimby.

Once cooled, fill the tortelli.

For the infusion

• Water
• Nori seaweed
• Wakame seaweed
• Lemon peel

Procedure

Heat water with Nori Konbu and Wakame seaweed and lemon zest. Adjust for salt.

For the muskmelon mayonnaise.

• 1 yolk
• Oil
• Baby octopus
• Salt
• Lemon

Procedure

Whisk one egg yolk with the muskmelon oil, salt and lemon.

Cook the tortelli in salted water for 1 minute. Separately, brown the tentacles. Drain the tortelli and polish in the oil. Quickly plate by placing the mayonnaise and browned tentacles.

Serve with the strained seaweed infusion, nice and hot. Finish with a grating of lemon zest.