Octopus Genovese

The Octopus Genovese is a variant of the classic Genovese sauce, typical of the Neapolitan culinary tradition, which is usually made with meat. In this version, octopus replaces meat, offering a taste of the sea to the recipe. Here’s how to prepare it:

Ingredients

• 1 octopus of about 1 kg
• 1 large onion
• Extra virgin olive oil
• Salt
• Pepper
• 1 glass of white wine
• Tomato purée or pulp (optional)
• Durum wheat pasta (rigatoni, ziti, or other short pasta)

Preparation

1. Clean the octopus by removing the eyes and beak, then rinse under cold water.
2. In a large enough pot, sauté the finely chopped onion with a drizzle of extra virgin olive oil.
3. When the onion has become transparent, add the octopus cut into not too small pieces.
4. Sauté the octopus with the onion, then deglaze with white wine.
5. Let the alcohol evaporate and if you want a touch of tomato, add some purée.
6. Lower the flame, cover and let it stew gently for about an hour or until the octopus is tender; during cooking, if necessary, add some hot water to avoid the sauce drying out too much.
7. Season with salt and pepper to your liking.
8. Meanwhile, cook the pasta in plenty of salted water and, once al dente, drain it and toss it with the octopus sauce.
9. Plate and serve hot, with a sprinkle of fresh parsley if liked.

Curiosity

The Genovese, in its original form as a sauce, is usually prepared with beef or veal and a large amount of onions, which give the sauce a sweet and intense flavor. Long cooking is essential so that the onions caramelize and turn into a tasty sauce. With the introduction of octopus, this recipe becomes a perfect encounter between land and sea, combining two excellences of Italian cuisine.

Enjoy your meal! If you need suggestions for wine pairings or anything else, I am here to help.