Tortiglioni with Octopus & Pecorino Cream

The meeting of flavors in this recipe creates a perfect combination, which will conquer the most refined palates. While we are used to the classic combination of octopus and potatoes, one of the great classics of Italian tables, the addition of pecorino cheese proposed today will give the dish an even stronger and savory flavor. The creaminess and velvety texture of the potatoes embrace the intense and characteristic, slightly spicy and salty flavor of the pecorino. The crunchy texture of the octopus completes the whole, creating a unique, elegant and refined result. Two great protagonists of the Italian and world food scene are octopus and pecorino cheese. The octopus, also known as an octopus, is a mollusk that lives in warm, temperate waters. Thanks to its particular morphology, without a skeleton but with three hearts, eight tentacles and a spherical body, the octopus is a unique animal of its kind. Its particular features have always aroused a lot of curiosity, giving rise to stories, myths and legends. Now let's see what we need to make our Tortiglioni with Octopus & Pecorino Cream. Ingredients 400 grams of tortiglioni pasta 400 grams of octopus 300 grams of potatoes 150 grams of Pecorino 1 clove of garlic 1 chili pepper (to taste) 1/2 glass dry white wine salt freshly ground black pepper extra virgin olive oil parsley Preparation Now let's prepare the octopus by removing the eyes, the bag of ink and the beak. Pass under running water and with a meat mallet, beat it several times (this will make the meat tender). We immerse our octopus, holding it by the head, in boiling salted water for a few seconds, then we withdraw the octopus up. Repeat the operation 2/3 times to curl the tentacles. Now immerse the entire octopus and cook for about 30/40 minutes, until it becomes tender. Once cooked, let it cool in the cooking water. After cooling, cut it into small pieces and put it in a bowl. Wash and peel the potatoes, then put them in a pot with plenty of cold water. Bring it to the fire and boil them; Once cooked and cold, peel and dice them. In the glass of the mixer, put the potatoes, grated pecorino cheese, 2 tablespoons of extra virgin olive oil and 2/3 tablespoons of water. Salt, pepper and blend everything (if it is too thick, add a little more hot water). In a large pan, put a clove of garlic and, if you like, the chili. Let it flavor for a few minutes; Then remove the garlic and chili, add the octopus, deglaze with white wine and let it evaporate. In plenty of boiling salted water, cook our pasta for the time indicated on the package, drain it al dente and add it to the pan. Stir in a little of the cooking water from the octopus and parsley. Serve hot with flakes of Pecorino.