Chitarrini al torchio Octopus, radicchio di Treviso and pumpkin seeds

by Thursday, February 20, 2014
Recipe of the Osteria der Katzlmacher for Cocoradicchio 2014

Ingredients:
240 gr. fresh chitarrini
200 gr. clean the Octopus eye and well washed
200 gr. radicchio rosso di Treviso
private Peel fresh tomatoes, celery, carrots, Onion, garlic,
timo, Laurel, white wine
preparation:
sear the acidulous water Octopus, cut them into small pieces and wish to add with tomatoes roasted in the bottom before having composed of onion, celery, carrots, garlic and Laurel. This process will last approximately 40 minutes.
Sear the radicchio in a pan with olive oil, a sprinkle of sugar, salt and pepper. Add the sauce with the Octopus.
Cook chitarrini, Sauté in a pan and add the previously roasted pumpkin seeds.

Recipe of the Osteria der Katzlmacher

 

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