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Linguine with octopus ragout


For those who love fish first courses, octopus ragù is a truly perfect first course! A fragrant and enveloping dish with the taste and flavor of the sea. The ideal type of pasta is certainly long pasta, preferably organic with a porous consistency.
Have you ever heard of “I Fornai Siciliani”?
It is a company that focuses on the valorisation of raw materials that have always been present in the area, cultivated and transformed directly in Sicily, in full respect of traditions. Ancient organic grains, ground in stone mills and with local raw materials such as the “Timilia semolina linguine” used in this recipe.
Strictly Sicilian ORGANIC products, to be rediscovered and enhanced with a view to responsible consumption oriented towards health and well-being.
Thanks to all this and, above all, to the rediscovery of ancient grains, I Fornai Siciliani was born.


  • 350 g Timilia semolina linguine The Sicilian Bakers
  • 600 g tomato puree Hybla
  • 1 kg octopus
  • 30 g celery
  • 1 carrot
  • 1 onion
  • 2 garlic cloves
  • 100 ml Red wine
  • parsley to taste
  • extra virgin olive oil to taste
  • hot water to taste
  • sale q.b.
  • pepe q.b.
  • Clean the octopus, empty the head and remove the eyes and beak.
    Rinse it under cold running water and cut it into pieces of the same size.

  • Prepare chopped carrot, celery, garlic and onion. Fry in a pan with a little oil for 10 minutes over low heat.

  • Add the chopped octopus and brown it for at least 5 minutes, then add the red wine. When it has evaporated, add the tomato puree and half a glass of hot water. Add salt and pepper and leave to cook over low heat with a lid for about 30 minutes.

  • At the end of cooking, add the chopped parsley, turn off the heat and leave the sauce covered for about 1 hour, just long enough for the octopus to soften.

  • As soon as the sauce is ready, cook the linguine in plenty of salted water. Once cooked, drain, season with ragù and serve.

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