Lasagna with octopus ragù - Italian recipes by GialloZafferano
Lasagna with octopus ragù is a delicate first course with octopus, zucchini pesto, and confit cherry tomatoes between layers of thin egg pasta.
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Cooking tools:
- Food processor
- Meat tenderizer
- Grater
- Colander
- Baking dish
- Skillet
- Pot
- Cutting board
- Chef's knife
- Paring knife
- Slotted spoon
- Fork
- Baking sheet
- Parchment paper
- Oven
Ingredients
- Thin egg Lasagne pasta 17.5 oz
- Octopus 2.2 lbs
- Carrots medium 1
- Onions 1
- Celery 1 rib
- Parsley 1 tuft
- Fine salt to taste
- Cherry tomatoes 2 ½ cups
- Extra virgin olive oil 1.3 tbsp
- Sugar 1 tbsp
- Oregano dry to taste
- Thyme to taste
- Black pepper to taste
- Zucchini 6 ½ cups
- Pine nuts 1 cup
- Almond slices 0.67 cup
- Basil 12 tbsp
- Extra virgin olive oil to taste
- Grana Padano PDO cheese 3.5 oz
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