GRILLED NERO BEPPINO RICE POLENTA WITH OCTOPUS 'ALLA PUTTANESCA'

Ingredients:

Per 4 person:

  • 120 gr. of Nero Beppino Rice Polenta
  • 0.5 l of water
  • Coarse salt
  • 1 medium octopus
  • 70 gr. of celery
  • 70 gr. of onion
  • 70 gr. of carrots
  • 50 ml of white vinegar
  • 2 bay leaves
  • 3 anchovy fillets in oil
  • 500 gr. of fresh cherry tomatoes
  • 150 gr. of Taggiasca olives
  • 130 gr. of drained pickled capers
  • Dried oregano
  • Garlic
  • Pepper as needed

How to prepare it:

Bring the salted water to a boil, add the wholemeal Nero Beppino rice polenta and cook for about 20 minutes. When cooked, place it in a greased container and allow to cool, then cut into slices and grill in the oven for about ten minutes. In a very large pot, boil some water with the vegetables, vinegar, bay leaf and peppercorns. In the meantime, clean the octopus by washing it thoroughly under cold water, remove the entrails contained in the bag, the beak and the eyes. Lower the octopus into the water holding it by the head and do a few lowering to curl the tentacles. Cover, wait for it to boil again, then lower the heat to a minimum. The water should just jump for the duration of cooking. Cook for 40 minutes in a covered pot. When cooked, let the octopus cool and cut it into chunks. Meanwhile, in a pan, brown a clove of garlic with a drizzle of extra virgin olive oil, add the cherry tomatoes, olives, capers, anchovies and oregano. Brown for a few minutes, add the octopus, sauté and serve with the grilled polenta.

BUON APPETITO!
Mamma Rosetta

How to prepare it:

Bring the salted water to a boil, add the wholemeal Nero Beppino rice polenta and cook for about 20 minutes. When cooked, place it in a greased container and allow to cool, then cut into slices and grill in the oven for about ten minutes. In a very large pot, boil some water with the vegetables, vinegar, bay leaf and peppercorns. In the meantime, clean the octopus by washing it thoroughly under cold water, remove the entrails contained in the bag, the beak and the eyes. Lower the octopus into the water holding it by the head and do a few lowering to curl the tentacles. Cover, wait for it to boil again, then lower the heat to a minimum. The water should just jump for the duration of cooking. Cook for 40 minutes in a covered pot. When cooked, let the octopus cool and cut it into chunks. Meanwhile, in a pan, brown a clove of garlic with a drizzle of extra virgin olive oil, add the cherry tomatoes, olives, capers, anchovies and oregano. Brown for a few minutes, add the octopus, sauté and serve with the grilled polenta.

BUON APPETITO!
Mamma Rosetta

Nero Beppino Rice Polenta

Wholegrain and with a sweety flavour, stone milled

Creamy and rich in fibers, ideal served with meat, vegetables and legumes. Naturally glutenfree

This rice flour for Polenta is the result of our Nero Beppino rice stone grinding and after 15 minutes cooking, you can eat a soft with a delicate taste Polenta. Our rice flour for Polenta is a genuine product thank to its artisan processing different from industrial technology which remove most of rice main nourishing qualities.