Octopus Ragù

Ready-made sauce with a tomato and baby octopus base, with celery, onion and chilli pepper – The 250g jar seasoning for 2 to 4 pasta dishes

The ragù that tastes of the sea: tender baby octopus in tomato sauce, with that touch of chilli pepper that calls for mopping up the sauce.

Menaica Octopus and Anchovy Ragù

Octopus Ragù is seafood Sunday in a jar: the Pisciotta workshop slowly cooks baby octopus (Eledone moscata)—the small, tender Mediterranean musky octopus—in a tomato sauce with olive oil, onion, celery, salt, and a hint of chili pepper. A fantastic traditional recipe to keep ready to use: simply reheat the sauce and season pasta, or serve it on crostini for a seafood-flavored aperitif. The 250g jar is perfect for seasoning two to four pasta dishes: a seafood dinner at the harborside trattoria, without cleaning a single tentacle.
 
 
 

The roots of this Octopus Ragù are deep in tradition

Octopus in tomato sauce is one of the staples of Campanian seafood cuisine: in Naples, they call it "alla Luciana," after the village of Santa Lucia, where the polpari—fishermen specializing only in octopus—have cooked it for centuries in an earthenware pot with tomato and chili pepper, following the golden rule that "o purpo se coce dinto a ll'acqua soja" (the octopus is cooked in its own water, slowly and unhurriedly). Octopus, the octopus's small and fragrant cousins, were the prize of poor fishermen's nets: more tender, quicker to cook, perfect for the red ragùs of homes overlooking the sea. This jar encapsulates precisely that patience: the slow cooking of the polpari, in the Cilento version and ready to use.
 
 
 

Choosing Octopus Ragù means taking care of yourself

Octopus is among the leanest and highest-protein seafood: this ragù offers 6,1 g of protein per 100 g with just 93 kcal, 5,3 g of fat (of which only 0,8 g is saturated), and a hint of fiber from the tomato and sautéed vegetables. Celery and onion bring their beneficial aromatic compounds, chili pepper provides the capsaicin that Mediterranean tradition has always celebrated, and tomato provides its antioxidant lycopene, made more bioavailable by cooking in olive oil. With just 1 g of salt per 100 g and no additives, it's the seafood condiment that combines full flavor and true lightness.
 
 
 

How to Best Use: Octopus Ragù

• FRESH PASTA ON SUNDAY – The ragù deserves a pasta that is up to the task: mix water and Organic Senatore Cappelli Durum Wheat Flour for homemade linguine or cavatelli, and season them with piping hot ragù: a seafood lunch that smells like a trattoria on the harbor. For a quicker lunch, pair the seafood ragù with Organic Senatore Cappelli Paccheri or to Married Senator Cappelli Organic.
• SEAFOOD APERITIF – As the producer suggests: spoonfuls of warm ragù on top Seed Bread in a Box, accompanied by a glass of Kombucha Fernando Bitter&Cola very cold: the seafood aperitif, in a non-alcoholic and fermented version.
• SWEET POTATO GNOCCHI WITH RAGÙ – A gourmet contrast: homemade gnocchi with Organic Leonessa Potatoes: their sweetness embraces the spicy flavor of the octopus in a first course worthy of applause.

The Producer: Menaica Anchovies

Menaica anchovies It is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who hand-process the local catch, transforming it into traditional preserves and sauces made only with the sea, hands, and time.
 
 
 

Ingredients

Tomato pulp, baby octopus (Eledone moscata), olive oil, onions, celery, salt, chili pepper. Allergens: CLAMS, CELERY.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 387 kJ / 93 kcal
• Fat: 5,3 g, of which saturated fatty acids: 0,8 g
• Carbohydrates: 4,5 g, of which sugars: 3,5 g
• Fiber: 1,3 g
• Protein: 6,1 g
• Salt: 1 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp