THE RECIPES

Ingredients for 4 servings:

4 small octopi weighing around 300 g each

320 g San Bernardino Vialone Nano Rice

50 g fried leek cut à la julienne

1 litre vegetable stock

1 chopped shallot

2 dl dry white wine

1 dl extra virgin olive oil

20 g chopped parsley

4 sun-dried tomatoes cut into slices

4 cloves of Vessalico garlic with the skin left on

1 chilli pepper

salt and pepper

Method:

Clean and gut the octopi and place them in a heavy saucepan, preferably made of cast iron or terracotta, together with 1 dl extra virgin olive oil, the garlic cloves, the sun-dried tomatoes and 1 dl of water.

Simmer on a low heat for about 45 minutes with the lid on (a tempered glass lid is to be preferred, enabling you to keep an eye on it more easily).

Once cooked, add the chopped parsley.

Bring the vegetable stock to boil.

Toast the rice in a wide-based casserole and add the chopped shallot, sprinkle with the wine and let it evaporate. Add the stock gradually, mixing frequently until the rice is cooked. Cream with extra virgin olive oil. 

Put one ladle of rice in a mould to press it into shape, placing one at the centre of each plate. Then lay the octopus on top (either cut into pieces or left whole, as preferred), together with the sauce it has cooked in, including the garlic, dried-tomatoes and parsley.

Season with freshly ground pepper and a drizzle of oil.