STUFFED FRESH PASTA RECIPIES:

Tortellaci Giganti Neri al Salmone, “alla Cardinale”

(in Musky Octopus Sauce)

Ingredients:

720     g                Tortellaci Giganti Neri al Salmone “Canuti”

600     g                Musky Octopus (cleaned)

200     g                Cherry Tomatoes

200     g                Small Potatoes

125     ml               Dry White Wine

125     ml               Olive Oil

1          bunch       of Parsley

1          clove         of Garlic

1                              Chili

          Salt

Preparation:

1. Finely chop the garlic, the parsley and the chili, and fry gently in a pan with the oil.
2. Cut the octopus horizontally and put into a pan with the vegetables chopped previously.
3. Sauté over high heat and salt to taste.
4. Moisten with the wine and allow evaporate.
5. Add the skinned, deseeded and diced cherry tomatoes and continue cooking for about 15 minutes over moderate heat.
6. Cook the Tortellacci Giganti Neri al Salmone "Canuti" in abundant boiling salted water.
7. Drain and put into the pan with the sauce.
8. Serve while still hot, garnishing with chopped parsley and potatoes (diced and fried in a pan until crisp and golden).