“It’s Fall…..Fuggetaboutit!!!” Watch our latest ABC7 Watch our latest ABC7 Cooking with Cal Segment!

https://abc-7.com/news/entertainment/2021/11/04/cooking-with-cal-sauteed-octopus-pasta-veloce/?fbcli

Octopus Sautéed with Onions, Garlic, Blistered Cherry Tomatoes and Fresh Oregano

Serves 2

My preferred source for Octopus is Morocco. Most of there exported products yield a meaty and substantial example. As a second option Portugal is also a reliable source for quality examples.

Ingredients:

1 18 Oz. Portion of Octopus (about three tentacles)

2 Oz. Chopped Onion

2 Oz. Chopped Garlic

1 Oz. Fresh Oregano

1 Oz. Fresh Italian Flat Leaf Parsley, Chopped

6 Oz. Cherry Tomatoes

2 Oz. Red Wine Vinegar

2 Oz. Pinot Grigio or similar

Extra Virgin First Cold Press Organic Olive Oil Pink Himalayan Salt and Pepper to Taste Italian Flat Leaf Parsley for garnish

Method:

Boil your Octopus for 45 minutes on high heat

Remove from direct heat and let sit in water for an additional 45 minutes

Coat the bottom of sauté pan with Olive Oil Place on high heat Add your Onions, Garlic, Oregano and Parsley and sauté until your Onions are translucent Add your Octopus, Cherry Tomatoes Salt and Pepper Deglaze your pan with wine and vinegar and let reduce by 50% Plate your Octopus on a bed of the remaining ingredients and garnish with parsley

”Pasta Veloce” Fast Spaghetti….Raisin and Pignoli Nuts Infused Tomato Sauce

Serves 2

Harvested from the Italian “Stone Pine Tree”, Pignoli Nuts are expensive due to time required to grow the nuts and the challenge to harvest the seeds from their casing or capsule.

Ingredients:

8 Oz. Quality Dry Imported Spaghetti

1 Oz. Organic Raisins

1/2 Oz. Pignoli Nuts

2 Oz. Minced Onion

1/2 Oz. Minced Garlic

2 Tablespoons Organic Tomato Paste

1 Oz. Pancetta

1 Oz. Starchy Pasta Water

Extra Virgin First Cold Press Organic Olive Oil Pink Himalayan Salt and Pepper to Taste

Italian Flat Leaf Parsley

Method:

Bring 4 Quarts of water to a rapid boil Boil your Spaghetti for 6 minutes for “al dente” textured pasta (the only way to eat it) Coat the bottom of sauté pan with Olive Oil Place on high heat Sauté your Onions and Garlic until Onions are translucent Add your tomato Paste and Pasta water, allow the water to rehydrate paste then add your Raisins and Pignoli Nuts Add your Pancetta to the sauce and reduce for 2 minutes Add your drained pasta and toss together well Plate and Garnish