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“Risone” Pasta with Braised Octopus and Bone Marrow

 

Olio

by Olio

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“Risone” Pasta with Braised Octopus and Bone Marrow

Lino Sauro the head chef of Olio on Kensington St showcases an exclusive Sicilian recipe to our Manettas community.

“This is the style of food my family and I eat in Sicily. At home we’re surrounded by the ocean and olive trees, so obviously olive oil and seafood are very important. Sicily’s historic past also mean there’s influences from North Africa and Mediterranean Europe. It’s a beautiful cuisine that I believe will translate really well to Australia given the location and climate here.”

– Lino Sauro, Chef

INGREDIENTS

 

  • 1kg Fresh Octopus Medium, boiled
  • 300g Red Onion
  • 200g Chicken Stock
  • 35g Capers
  • 20g Tomato Paste
  • 0.2L Red Wine
  • 2 Bay Leaves
  • 500g Risone (any small pasta will do)
  • 100g Extra Virgin Olive Oil
  • 2 Garlic
  • 1kg Bone Marrow (In Bone)
  • 100g Butter, Soft
  • 20g Tarragn, Thyme
  • 30g Merken Spice or Smoked Paprika
  • 50g Parmesan

METHOD

 

Preparation

Step 1

Cut the Octopus in very small slices, braise it in the onion, add the red wine, reduce, add the capers, the tomato paste, bay leaves and some chicken stock. Cook until the octopus is very soft and the sauce quite thick

Step 2

Meantime prepare the bone marrow butter:

Oven bake the bones at 165 degrees and 10 % humidity for 20 minutes, seasoned with salt pepper, tarragon, thyme, garlic and Merken spice / Smoked paprika.

When is still warm, get the marrow out and blend it with butter and a tbls of water

Adjust with salt and refrigerate it

To Plate

Step 1

Cook the Risone as a normal “pasta”

Then sautee’ with the octopus sauce till very homogenous and wavy like a risotto, finish with parmesan

Plate and serve with a nut of bone marrow on top that will melt down nicely!

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