Chitarrine with roasted octopus, turnip greens, tomato

250 g Guitars “Aldo's Pasta”

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For 4 people


For the octopus

  • 1 octopus weighing about 500 g
  • 50 g green celery
  • 1 yellow onion
  • 1 bay leaf
  • 3 g white peppercorns
  • 5 g white wine vinegar
  • 3 g coarse salt

For the sauce

  • 50 g EVO oil
  • 10 g minced garlic
  • 200 g turnip greens (already cleaned)
  • 2 g fresh chilli
  • 150 g concassé tomato
  • 100 g fish stock
  • 180 g concassé tomato






15 Minutes


4 Guests


Fry the minced garlic and chilli pepper in a pan with a drizzle of oil. Wet with the fumet and leave to cook gently over a moderate heat for four minutes. Cook the octopus starting from cold water with the celery, onion, carrot, bay leaf, peppercorns, vinegar, salt. Simmer for about 40 minutes and leave to cool in the cooking water. Separate the tentacles from the head. Roast the tentacles in a non-stick pan until they are golden brown. Cook the chitarrine with turnip tops in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 5 minutes and drain. Risotto in the sauce until it has been absorbed by the pasta.

Present the guitars in individual dishes. Complete with the roasted tentacles and tomato concassé.

Chef Giorgio Nardelli

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