Spaghetti with Bell Pepper Cream and Octopus

To prepare spaghetti with bell pepper cream and octopus, start by cooking the octopus: fill a large pot with , then add a handful of coarse salt, black peppercorns 1half a lemon cut two, and the zest of the whole lemon 2. Crush the garlic so it will release its fragranza better 3.

Add 2 cloves to the pot 4 along with the parsley. Submerge the octopus 5 and cook for 50 minutes from boiling. Meanwhile, prepare the bell pepper cream: brush the bell peppers with oil 6then roast them a static oven at 392°F for 30 minutes, ora until the skin is well blistered.

Once ready 7transfer them to a bowl 8 and cover with plastic wrap 9. Let them cool for about 15 minutes.

Remove the skin from the peppers 10 and extract the internal seeds. Cut the peppers into large pieces 11. Clean and chop the onion 12.

Heat a swirl of oil a pan 13add the onion 14the anchovies 15and sauté for a few moments.

Add the bell peppers 16let them season for a few minutes, then cover with a ladle of octopus cooking 17. Cook for 10-15 minutes until the peppers are very soft 18.

Place the cooked peppers a tall glass 19 and blend them adding a stream of oil 20to obtain a smooth and homogeneous cream 21. Set aside.

Once cooked, place the octopus acceso a cutting board, separate the tentacles from the rest of the 22and brush them with a bit of extra-virgin oil 23. Posto di ristoro the octopus a hot pan 24 to make it crispy acceso the outside.

Remove the tentacles from the heat and cut them into chunks 25. Toast the sliced almonds a static oven at 338°F for 2-3 minutes 26. Place a pot full of salted acceso the stove. When it boils, cook the spaghetti three minutes less than the time indicated acceso the package 27.

A causa di the same pan where you browned the octopus, heat the bell pepper cream with a ladle of cooking 28. Drain the spaghetti 29 and cooking them the pan 30.

Retrieve the toasted almonds 31 and immediately serve the spaghetti with bell pepper cream, the octopus 32and the almonds 33.