Potato lasagne with octopus ragout, zucchini pesto and confit tomatoes

INGREDIENTS FOR 4 PEOPLE :

Per le Lasagne :

• 400 gr patate rosse sbucciate
• 100 gr farina da impasti senza glutine
• 50 gr amido di mais
• 1 uovo
• Sale e pepe QB

Per i Pomodori Confit :

• Pomodory ciliegino o piccadilly 350 gr
• Origano secco
• Timo
• Sale fino, Zucchero semolato, Olio EVO

Per Pesto di Zucchine :

• 800 gr Zucchine
• 120 gr Pinoli
• 60 gr Mandorle a lamelle
• 30 gr Basilico
• 100 gr Parmigiano Grattuggiato
• Sale, Olio EVO QB

Per Ragu di Polpo :

• 1kg Polpo
• 1 costa sedano
• 1 carota media
• 1 cipolla bianca
• 1 ciuffo Prezzemolo
• Sale fino, Pepe

PREPARAZIONE :

La preparazione di questo piatto, come si può guess from the list of ingredients, it takes some time. 

It is composed of different preparations, but each of them is; really simple to do.

Start with the smallest one. long, which however; it is even the most easy of all, that is, from confit tomatoes:

• the cherry tomatoes, distribute them on a baking tray covered with parchment paper, leaving the cut side up. Season with salt and pepper to taste, then prepare a mixture of thyme and oregano and pour it over the tomatoes, add a sprinkling of sugar and a drizzle of oil. At this point cook in a static oven at 140° for a good 2 hours. At the end of cooking, the water present in the tomatoes must be be evaporated (f6).
• Once the tomatoes are in the oven, we can prepare the potato lasagna:
• Boil the potatoes and mash them with a potato masher. Mix the boiled potatoes with the flour, corn starch and egg. Roll out the dough on a floured surface to obtain sheets, then cut them with a knife to obtain lasagna. Boil the sheets obtained in salted water for less than a minute, then drain and place them on a tea towel.

of octopus: 

• Rinse the octopus under running water, then clean it by removing the eyes, beak and innards. Wash well then beat with a meat mallet and put in boiling water for about 35/40”. After this time, pierce it with a fork to check that it is cooked, drain, keeping a little water aside, leave to cool and cut into chunks.

• Braise the vegetables well, being careful not to burn them. After 7/8 minutes, pour the octopus pieces into a saucepan , deglaze with white wine and cook for about 20 minutes. If the ragù dries too much during cooking, add a little; of octopus cooking water to prevent it from burning. Once cooked, add the chopped parsley.

Finally, we prepare the zucchini pesto:

• Grate the zucchini and leave in a colander, add salt so that it is cooked. lose excess liquid.
• After a few minutes, drain the courgettes. At this point, put the basil leaves, almonds, pine nuts, grated Parmesan and EVO oil in the mixer. Blend everything, then add the drained zucchini and give one more turn of the mixer to mix everything. At the end adjust the salt.

Once all the preparations have been completed, we can compose the dish:

Then arrange the potato lasagne rectangles, cover with a layer of pesto, with the ragout and the sauce. of octopus and some tomato confit. Repeat the operation until the ingredients are used up, leaving a final layer of pesto and garnishing with the last tomatoes.
• Bake the lasagna for 15’ at 160°