The August recipe by Chef Leonardo Castaldi
We have asked Leonardo Castaldi, chef of our Wine Not Bistrot in Ancona, to reveal this season's dish. A recipe with a summer flavour linked to the sea and local traditions. Follow us in the preparation and discover the suggested pairing:
Tagliatelle in octopus sauce and cherry tomatoes with basil.
Extra Virgin Olive Oil
Baby plum tomatoes
Sauce and finish:
After having blanched the octopuses in water, cut them roughly and start browning them together with the chopped onion, garlic, extra virgin olive oil and white wine. Once the octopus’s sauce has dried, add a little water and cook.
Cook the egg pasta tagliatelle in boiling water and drain them in the sauce. Add the tomatoes cut into 4 and some hand-broken basil leaves. Stir in a drizzle of EVO oil and serve.