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Octopus Genovese





1 unit

Paccheri, pasta

400 grams


1000 grams


1 half


1 stem


4 leafs

White wine

to taste

Tomato sauce, without salt

1 cup

Grated Parmesan cheese

1 cup

first courses from Italy - Campania

Octopus Genovese

Octopus Genovese

with gluten with fish with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Octopus Genovese

A traditional dish that meets the sea.

Octopus Genovese step 1

step 1

Boil the octopus in a saucepan with plenty of water which will put even half onion, celery and carrot.

Octopus Genovese step 2

step 2

Cook for 20 minutes, not more, the octopus will continue to cook even after. Keep her cooking water.

Octopus Genovese step 3

step 3

Apart cut the carrot and celery into very small pieces. Cut the onions into thin slices.

Octopus Genovese step 4

step 4

Saute onion and celery in plenty of olive oil, add onions, cook a few minutes. Pour the white wine.

Octopus Genovese step 5

step 5

Cut the octopus into very small pieces and pour into the pan with the onions. Add a ladle of octopus broth and simmer over a low heat for about 2 hours.

Octopus Genovese step 6

step 6

Pour the broth until the onions do not reduce in cream. Boil pasta (paccheri or ziti), serve hot with grated pecorino or Parmesan cheese and black pepper.

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