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Calamarata with octopus and bone marrow

This dish is made by Leonardo Pacent from restaurant Toscanini, Amsterdam. Ingredients for 4 people.

Ingredients

800goctopus
400gpomodori pelati or pomodorini
4extra virgin olive oil
1units.itemsGarlic clove
2peperoncini
80mlRed wine
100gveal bone marrow
350gdi calamarata or rigatoni pasta
4Breadcrumbs
3finely chopped flat-leaf parsley

Preparation

  1. Wash the octopus under running water and let it drain.
  2. Heat a generous splash of olive oil and fry the crushed garlic until golden brown. Add the octopus to the pan and turn the heat up high. The octopus will release its water.
  3. Wait until most of the water has evaporated. Add the wine and wait until the alcohol has evaporated. Add the pomodori and the crumbled peperoncini. Put a lid on the pan, lower the heat, and let it stew for 25–35 minutes.
  4. Cut the veal marrow into small pieces. Fry the breadcrumbs in a little olive oil until golden brown and crispy. Let drain on a piece of kitchen paper.
  5. Remove the octopus from the sauce when it is cooked and cut the tentacles into pieces of 1.5 centimeters.
  6. Taste the sauce and add salt to taste.
  7. Cook the pasta in salted water

  1. Divide the pasta over warm plates and sprinkle with the fried breadcrumbs.