Chef's recipes
Taste Ligurian tradition, discover auteur gourmet cuisine
Tortelli with octopus and whipped potatoes flavoured with marjoram in a light pesto sauce made of dried tomatoes and capers
Ingredients for 4 persons:
For the egg pasta:
- flour 500 g
- semolina 250 g
- whole eggs 8
- egg yolks 3
- salt to taste
- olive oil 1 tablespoon
- water if needed
For the filling:
- octopus 1 kg
- yellow potatoes 300 g
- marjoram one small bouquet
- Ligurian olive oil 100 g
For the pesto:
- sun-dried tomatoes 6
- desalted Ligurian capers 50 g
- Parmigiano Reggiano cheese 50 g
- basil 50 g
- Pra basil 200 g
Procedure:
Make the egg pasta dough, put in refrigerator to rest. Wash and steam the potatoes. Peel and mash them and dress with olive oil, marjoram, salt and pepper. Make the pesto sauce, amalgamating all the elements coarsely in a mortar, then moisten with olive oil.
Cook the octopus in boiling water and allow to cool. Mince the octopus and mix in with the potatoes. This completes the filling, now make the tortelli in the usual fashion.
After cooking the tortelli in plentiful salted water, place in a dish and sprinkle with the warm pesto sauce. Decorate with little octopus tentacles.