Pane e Latte's "Ragù di Polpo" (Octopus Ragù)


The below recipe is for a classic Puglian dish that was kindly shared with us by Matteo Giordano, owner and chef of Broadview's Pane e Latte.

We're extremely excited to have Matteo joining us for the Italian Cooking Workshop with our Molfettesi Nonnas on Thursday 7 June, and this recipe was passed down to Matteo by his mother!

Matteo's "Ragù di Polpo" (Octopus Ragù)

The octopus ragù recipe is such a classic. It’s one of those super simple recipes that I can really relate to and is one of Pane e Latte’s menu staples.

The ragù di polpo is a dish that my mother use to make on a Sunday and was cheered and loved by all family members. I remember catching octopus from La Grotta della Rondinella in Polignano a Mare by dropping in the water a chicken foot and a white towel attached to a rope. Too many memories are connected to this dish!

This sauce could be accompanied by some pasta (we love paccheri or tubular pasta - pictured below), served on a piece of bread as a starter or even make it as a main course over some mash potato or garden vegetables.

Yield 6 serves
Active preparation time: 30min
Passive preparation time: 5 hours
 

Ingredients:

60ml Extra-virgin olive oil
1kg SA octopus cut in 2cm pieces
2 julienne cut red onions
30ml Red wine
750ml Passata
3 x Bay leaf
A.R. Salt
A.R. Pepper
 

Method:

- Heat oil in a flameproof casserole dish or stockpot over low heat. Add onions and season with salt.

- Cook over low heat, stirring occasionally, for about 15 minutes or until tender.

- Add the octopus and cook it for 10 minutes.

- Deglaze with the red wine. When wine has evaporated, cover the octopus with water and let it cook for about 2 hours over low heat stirring occasionally. Add passata, bay leaf and cook for another 2 hours.

 Pane e Latte's "Ragù di Polpo," shown here with "Paccheri" - pasta in the shape of a large tube.

Pane e Latte's "Ragù di Polpo," shown here with "Paccheri" - pasta in the shape of a large tube.

Travelling Table