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In this video, the Michelin chef Gennaro Esposito at “Torre del Saracino” (Vico Equense near Naples) shows us how to prepare pasta and explains step by step how to create fettuccine recipe. So, the recipe of fettuccine with octopus and beans by Gennaro Esposito. The Neapolitan tradition in a gourmet food recipe!
Ingredients for 4 people
For the octopus
1 800g clean octopus
1 carrot
1 stalk of celery
1 spring onion
4 slices of tomatoes
1 head of garlic
4 leaves of parsley
5 drops of vinegar
1 head of Garlic and 1 sweet pepper
Salt and pepper
20g extra virgin olive oil
For tomato gratin
12 cherry tomatoes cut in half
Basil leaves
Chopped stale bread
Dried oregano, salt, freshly ground pepper
For fettucce
250g 00 flour
100g water
25g fresh egg whites
Salt
For beans
250g Montechiaro beans (soaked in water)
1 carrot
2 onions
1 stalk of celery
1 head of garlic
60g extra virgin olive oil
Preparation
Pour the flour into a bowl, then add the water with a pinch of salt and the egg whites in order to obtain a dough that is elastic and compact. Let the dough rest two or three hours before stretching.
Halve the tomatoes, add salt, oregano and basil, extra virgin olive oil, and then a sprinkle of bread crumbs. Bake at 200Β°C for 4 minutes. Then brown the fresh octopus (simply boiled) in a non-stick pan where garlic and sweet peppers have previously browned together, add the spices and the fish broth, and the octopus. Then add the cooked beans previously boiled in water.
Toss the fettuccine into boiling salted water. Once it is ready, sautΓ© in a pan with the octopus.
Prepare the cream of beans with wilted and browned celery, carrot and onion, add the beans previously boiled, cook for 10 minutes and then mix in the mixer. In a pan, mix the cream of beans with the fettuccine.
Place the fettuccine on the plates adding the tomato gratin and the blanched octopus.