Ingredients
- 300g pearl barley
- 2 kg frozen octopus, defrosted
- 200g tomato passata (pureed, strained tomatoes)
- 2 medium aubergine
- basil
- salt to taste
- 2 tbsp extra virgin olive oil
- ½ glass of white wine
- 100g aged salted ricotta
Directions
Step 1
Boil the barley for 20 minutes, drain and set aside.
Step 2
Take the octopus previously defrosted and boil in water for about 30 minutes; leave in its water to rest for another hour, remove and slice thinly.
Step 3
In the meantime, prepare the tomato sauce with the passata, extra virgin olive oil and white wine, salt and basil, and cook for about 15-20 minutes, then add the octopus, let it cook in the sauce for about 10 minutes.
Step 4
In the meantime, cut the aubergines into cubes and fry them in extra virgin olive oil. Add the barley to the sauce with the octopus and the fried aubergine cubes and mix; garnish with plenty of grated salted ricotta.
