d Fusilli, Red Wine-braised Octopus, and Bone Marrow | MamaMancini's Original Family Recipe

Fusilli, Red Wine-braised Octopus, and Bone Marrow

As promised the incredible Chef Michael White,12803286_10153536602199891_7019436357636369586_n the owner of the 15 amazing Italian restaurants http://altamareagroup.com/ gave me one of his amazing recipes to share with everyone!

You’ll Need:

  • ½ cup olive oil
  • 1 large onion, diced
  • 1 rib celery, diced
  • 1 carrot, grated
  • 3 cloves garlic, thinly sliced
  • Sachet of 1 bay leaf
  • 4 sprigs thyme
  • 1½ pounds baby octopi, beaks removed
  • 1 cup dry Red wine
  • 26 ounces tomato purée
  • Salt
  • Black pepper
  • Peperoncino peppers
  • ½ pound bone marrow, coarsely chopped
  • 1 pound dry fusilli

Directions:

  1. In a heavy pot over medium-high flame, heat olive oil.
  2. Add onion, celery, carrot, garlic, and sachet. Reduce heat to medium and sauté 2 to 3 minutes.
  3. Add octopi and cook 5 minutes, or until they turn opaque and release some liquid.
  4. Add wine, bring to boil, and let the alcohol cook off for 30 seconds.
  5. Add tomato purée, stirring to combine. Season with salt, pepper, and peperoncino.
  6. Reduce heat to medium and simmer, covered, for 1 hour, until fork tender.
  7. Season bone marrow with salt and pepper.
  8. Heat a medium sauté pan over high flame until very hot. Add bone marrows and cook vigorously 1 minute, stirring with a wooden spoon. The marrow should sear but not melt completely.
  9. Drain seared marrow on paper towels; reserve liquefied marrow in a glass bowl.
  10. Bring a large pot of salted water to a boil. Add fusilli to the boiling water and cook 2 minutes less than specified on package instructions; drain and reserve 1 cup pasta water.
  11. Bring the red wine-tomato sauce back to a simmer.
  12. Add bone marrow and stir to combine. Add pasta to sauce and stir to combine. Add reserved bone marrow fat, which will emulsify into the dish.
  13. Season with salt and pepper, divide into four shallow bowls, and serve.

This recipe is so simple and so reminiscent of how my Grandmother cooked using only a few fresh ingredients. If you rather have Chef Michael White himself make it for you, head to http://www.marea-nyc.com/ because it’s on the menu! Me, I am making it and also will be heading to Marea to have it. What could be better.
Thank you Chef Michael White!

Daniel Mancini

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