Lasagnetta di mare
Ingredients for 4 people:
Fresh egg pasta:
- 300g '00' flour
- 3 whole eggs
Octopus ragù:
80g extra virgin olive oil
1 kg octopus
100g red wine
550g tomato passata
1 clove garlic
Parsley to taste
Salt to taste
Black pepper to taste
Parsley oil:
50g parsley
25g extra virgin olive oil
Almond milk:
200g almonds
100g water
Squid ink sauce:
200g squid ink
30g extra virgin olive oil
1 clove garlic
Tomato sauce:
250g tomato passata
30g olive oil
10g basil
1 clove garlic
Instructions:
Fresh egg pasta: Combine flour and eggs, knead until smooth. Rest for an hour. Roll out the dough and cut into rounds.
Cook pasta: Boil salted water and cook pasta for 3 minutes.
Octopus ragù: Brown octopus in olive oil and garlic. Deglaze with wine. Add tomato passata, salt, and pepper. Simmer for an hour.
Parsley oil: Blend parsley and olive oil until smooth.
Almond milk: Soak almonds, then blend with water.
Squid ink sauce: Sauté garlic in olive oil, add squid ink and cook.
Tomato sauce: Sauté garlic in olive oil, add tomato passata and basil. Simmer and blend.
Plating: Layer tomato sauce, pasta, ragù, and repeat. Drizzle with squid ink sauce, parsley oil, and almond milk.