A tasty first course that tastes like the sea, paccheri with potato cream and baby octopus prepared today at home!
I made this recipe with baby octopus, but you can also use small cuttlefish, and the result will be equally tasty and very creamy.
It’s a pasta type I really like, and in fact, you can find other recipes with this shape on the blog, and I suggest among many:
PACCHERI WITH MARCHIGIANO RAGU
CREAMY PACCHERI
PACCHERI WITH GORGONZOLA AND CARAMELIZED ONIONS
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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PACCHERI WITH POTATO CREAM AND BABY OCTOPUS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz paccheri
- 12 oz potatoes
- 2 oz pecorino cheese
- 10 oz baby octopus
- 1 clove garlic
- 1 1/2 glass dry white wine
- to taste extra virgin olive oil
- to taste chopped parsley
- to taste salt
- to taste pepper
Preparation Recipe Paccheri with Potato Cream and Baby Octopus
For the preparation of the recipe Paccheri with potatoes and baby octopus, start by boiling the potatoes until they are tender.
Then cut them into cubes and let them cool down.
Once cooled, put the potatoes, pecorino, extra virgin olive oil, and a small ladle of boiling water in a blender, blending the ingredients until you have a smooth and homogeneous cream. Season with salt and pepper.
In a pan, put 2 tablespoons of extra virgin olive oil and the garlic clove, letting it fry.
Then add the cleaned baby octopus in pieces and let everything flavor for a few minutes over high heat.
Pour in the dry white wine and let it evaporate, then remove the garlic clove and let cook, adding a little boiling water if the preparation dries out too much.
Cook the pasta as usual (for me paccheri) in boiling salted water and drain al dente.
Then pour the paccheri into the pan with the baby octopus and mix well.
Now add the potato and cheese cream, also adding a little cooking water and finishing with chopped parsley.
Complete the plates for my guests and serve the paccheri with potato cream and baby octopus!
Enjoy your meal!
Annalisa
