Ingredients
SERVES 4
– 300 g farro
– at least 1 kg octopus cleaned
– 150 g green beans cleaned and small diced
– 1 onion chopped
– 1 stalk of celery diced
– 1 garlic clove
– 2 bay leaves
– EVO to taste
– chilli pepper chopped
– 1 small bunch of chives chopped
– salt to taste
– black pepper to taste
Directions
Place the octopus in a pot along with ½ onion, ½ celery and 1 bay leaf, cover with abundant salted water and cook over medium flame for 90 minutes. Remove the octopus from the flame and let it cool in its own cooking water. Once cool, drain, remove the skin and cut it into chunks. Set aside. Then, in a separate pot, cook the farro for ab. 45 minutes in abundant salted water, also adding celery, onion, 1 bay leaf and garlic to the water. Meanwhile, steam the green beans in boiling salted water for ab. 4-5 minutes. Finally, prepare a sauce by mixing some EVO with salt, black pepper, chilli pepper and the chives. At this point, transfer the farro into a serving dish; combine to the octopus and green beans and dress with the spicy sauce. Stir well and serve warm.
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