Ingredients
Scale
- 1 rosetta (our special homemade bread)
For the vino cotto sauce
- 20 g brown sugar
- 100 g wine (full-bodied)
For the anchovy sauce
- 100 g anchovy fillets
- 25 g extra virgin olive oil
- 25 g seed oil
- Pinch of pepper
For the ricotta mix
- 50 g ricotta
- 10 g lemon peel (grated)
- Pinch of salt
For the octopus pieces
- 100 g octopus
- 100 g 00 flour
- 35 g extra virgin olive oil
- 35 g seed oil
For the sautéed chicory
- 40 g chicory
- 2 tbsp extra virgin olive oil
- 1 clove of unpeeled garlic
- 1 small chilli
Instructions
- To make the vino cotto sauce, boil the wine until it is thick. Then let it cool.
- For the anchovy sauce, wash the anchovies and then mix them with evo oil, seed oil and pepper.
- To make the ricotta mix, stir the ricotta with a spoon, add the lemon peel and salt.
- To prepare the octopus, first cut it up into small pieces. Then dip them first into cold water and then into the flour. Put the octopus pieces into a sieve to remove excess flour. Fry the pieces in evo oil and seed oil (a mix of half and half) for 5-10 minutes. The oil temperature should be about 170F.
- For the chicory saltata, chop the chicory into small pieces and boil until tender. Put a little evo oil in a saucepan with the unpeeled garlic and chilli. When the garlic starts to sautee, add the chicory and a make the sandwich!