Ingredients
- 1/2 cup extra-virgin olive oil
- 4 cup garlic cloves, sliced very thin
- 2 cup celery stalks, diced
- 1 cup fennel bulb, diced
- 1 cup carrot, diced
- 2 cup fresh chili peppers, sliced very thin
- 2 can italian plum tomatoes, diced
- 1 quart cold water
- 3 pound baby octopus, cleaned and sliced into 1/4-inch rings
- 2 ounce fennel seeds
- 1 ounce fresh oregano
- 1 ounce whole coriander
- 4 ounce whole bay leaves
- 1/2 cup extra-virgin olive oil
- 4 cup garlic cloves, sliced very thin
- 2 cup celery stalks, diced
- 1 cup fennel bulb, diced
- 1 cup carrot, diced
- 2 cup fresh chili peppers, sliced very thin
- 2 can italian plum tomatoes, diced
- 1 quart cold water
- 3 pound baby octopus, cleaned and sliced into 1/4-inch rings
- 2 ounce fennel seeds
- 1 ounce fresh oregano
- 1 ounce whole coriander
- 4 ounce whole bay leaves
- 1 large can cannellini beans, or 1 pound dried cannellini beans, rinsed and picked over
- 4 quart water
- 1/2 cup olive oil
- 1 tablespoon chopped garlic
- 2 tablespoon onions, coarsely chopped (about 1 ⅓ cups)
- 1 bulb fennel, trimmed and coarsely chopped (about 1 1/2 cups)
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 2 can italian plum tomatoes, diced
- 2 quart octopus broth (the same water that the octopus was cooked in)
- 1/2 cup extra-virgin olive oil
- 4 cup garlic cloves, sliced very thin
- 2 cup celery stalks, diced
- 1 cup fennel bulb, diced
- 1 cup carrot, diced
- 2 cup fresh chili peppers, sliced very thin
- 2 can italian plum tomatoes, diced
- 1 quart cold water
- 3 pound baby octopus, cleaned and sliced into 1/4-inch rings
- 2 ounce fennel seeds
- 1 ounce fresh oregano
- 1 ounce whole coriander
- 4 ounce whole bay leaves
- 1 large can cannellini beans, or 1 pound dried cannellini beans, rinsed and picked over
- 4 quart water
- 1/2 cup olive oil
- 1 tablespoon chopped garlic
- 2 tablespoon onions, coarsely chopped (about 1 ⅓ cups)
- 1 bulb fennel, trimmed and coarsely chopped (about 1 1/2 cups)
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 2 can italian plum tomatoes, diced
- 2 quart octopus broth (the same water that the octopus was cooked in)
- 2 pound u10 gulf shrimp, shelled and deveined
- 1/2 cup extra-virgin olive oil
Preparation
Baking Directions:
For octopus:1. In a large pot, heat extra-virgin olive oil over low heat.
Add the garlic and sauté until lightly golden brown.
Add the celery, fennel, carrot and fresh chili peppers, and sauté until soft then add the plum tomatoes and cold water.
2.Add the octopus, fennel seeds, oregano, coriander, bay leaves and season with salt and pepper to taste.
Bring to a boil then reduce to a simmer and cook for 45 minutes to 1 hour.
Remove octopus, set aside, and reserve 2 quarts of the octopus broth to cook the beans.
For beans:1. Put the beans in a large pot and add enough cold water to cover by 3 to 4 inches.
Set aside to soak overnight.
Drain and rinse the beans with fresh water.
Boil for 1 ½ to 2 hours, until tender.
Drain and set aside.
2.In another large pot, heat the oil over medium heat, add the garlic, onions and fennel, cook for 2 to 3 minutes, or until soft and golden.
Add the red pepper flakes and plum tomatoes, and cook uncovered, for 20 to 25 minutes.
Taste for seasoning with salt and pepper.
3.Combine the precooked beans with the octopus broth and bring to a simmer.
Cook, uncovered for 15 minutes, or until the beans are very tender.
For shrimp and assembly:1. In a sauté pan, heat olive oil over medium-high heat, reduce heat and add shrimp.
Sear shrimp on both sides until orange pink in color.
Remove from pan and place on top of tomato bean and octopus ragu.