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.