Creamy Troccoli with octopus ragù and salted ricotta curls
Creamy Troccoli with octopus ragù and salted ricotta curls
Ingredients
- 440 g of Troccoli
- 1 kg of fresh or frozen octopus
- 1 litre of tomato puree
- 1 bay leaf
- 10 g of parsley
- 1 clove of garlic
- 50 g of EVO oil
- 5 g of fine salt
- 100ml of white wine
- 2 g of chilli pepper
- 50 g of salted ricotta
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