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Octopus cooked in wine with tubetti

preperation 10΄ Preparation
cup 80΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Tubetti

500g MISKO Tubetti

1.5kg octopus

2 onions, finely chopped

1kg tomatoes, grated

3-4 bay leaves

1 chili pepper

2-3 cinnamon sticks

250ml white wine

70ml vinegar

olive oil


freshly ground pepper


materials METHOD

We thoroughly rinse the octopus with plenty of water.

We put the octopus in a saucepan and let it cook on low heat for about 10 minutes.

We add 150ml olive oil, the onions, the tomatoes, the bay leaves, the chili pepper, the cinnamon sticks, wine, vinegar, salt, pepper, sugar and water sufficient to cover the ingredients.

We stir and let the octopus boil.

If necessary, we add a little more water.

Once cooked, we remove the octopus from the pot, chop it into small chunks and put it back in the saucepan.

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Tubetti. We stir with a ladle and let the pasta boil for as long as indicated on the package.

We strain the Tubetti, add them to the saucepan and mix with the octopus and its sauce.

We let the food boil for a while and then turn off the heat.

We serve with freshly ground pepper.

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