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Casarecce with baby octopus and eggplant

17/11/2023

I can provide you with a recipe to prepare delicious Casarecce with baby octopus and eggplant, a dish that combines the flavors of the sea with those of the land, typical of Mediterranean culinary tradition. Here are the ingredients and the procedure for making this dish.

Ingredients

  • 320 g of casarecce
  • 300 g of cleaned baby octopus
  • 1 large eggplant
  • 2 cloves of garlic
  • Parsley to taste
  • 300 ml of tomato purée
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Chili pepper (optional)

Preparation

  1. Begin by washing and cutting the eggplant into cubes. Place them in a colander, sprinkle with salt, and let them rest for about 30 minutes to remove the bitterness.
  2. In a large pot, bring salted water to a boil to cook the casarecce.
  3. Meanwhile, in a large pan, heat a drizzle of oil and add the garlic cloves. Let them brown and then add the baby octopus. Cook over medium-high heat until they are golden brown.
  4. Add the tomato purée, salt, pepper, and chili pepper to taste. Lower the flame and let it cook for about 20 minutes or until the sauce has reduced and the baby octopus is tender.
  5. Meanwhile, rinse the eggplant cubes under running water to remove the excess salt and dry them by dabbing with kitchen paper.
  6. In another pan, heat oil and fry the eggplant cubes until they are golden and crispy. Drain them and lay them on paper towels to remove excess oil.
  7. When the casarecce is al dente, drain it, reserving some of the cooking water, and pour it into the pan with the baby octopus and tomato sauce. Add the fried eggplant and mix gently.
  8. If necessary, add a little cooking water to make the sauce more fluid.
  9. Finish with chopped fresh parsley and serve your Casarecce with baby octopus and eggplant hot.

Curiosity

Baby octopus are highly valued in cooking for their delicate flavor and versatility. In this dish, the flavor of the baby octopus pairs perfectly with that of the eggplant, which with its spongy consistency superbly absorbs the flavor of the sauce.

If you feel like adding an even more Italian touch, you could sprinkle the dish with a handful of grated salted ricotta before serving, for an even more pronounced contrast of flavors and textures.

Casarecce with baby octopus and eggplant