Bavette with Pesto and Roasted Octopus by @federicofusca

1h

6 servings

🍝

500 g

Bavette

🦑

1.2 kg

Octopus

🌿

140 g

Fresh basil

🧄

1

Garlic clove

🧀

90 g

Parmigiano reggiano

🫒

Extra virgin olive oil

🧂

Salt

⚫

Pepper

🥜

40 g

Pine nuts

  1. Boil
    • octopus
    • salt

    Boil the octopus in a pot of salted water for 20 minutes.

  2. Drain
    • octopus

    Drain the octopus and cut it into pieces.

  3. Roast
    • octopus
    • extra virgin olive oil

    Roast the octopus pieces in a pan with a little olive oil until crispy.

  4. Cook
    • bavette
    • salt

    Cook the bavette in salted boiling water until al dente.

  5. Blend
    • fresh basil
    • garlic clove
    • parmigiano reggiano

    Blend basil, garlic, parmigiano reggiano, pine nuts, and olive oil to make the pesto.

  6. Mix
    • bavette
    • pesto

    Mix the cooked bavette with the pesto sauce.

  7. Serve
    • bavette
    • octopus

    Serve the bavette topped with roasted octopus pieces.

Bavette with Pesto and Roasted Octopus by @federicofusca

1h

6 servings

🍝

500 g

Bavette

🦑

1.2 kg

Octopus

🌿

140 g

Fresh basil

🧄

1

Garlic clove

🧀

90 g

Parmigiano reggiano

🫒

Extra virgin olive oil

🧂

Salt

⚫

Pepper

🥜

40 g

Pine nuts

Preparation Steps

  1. Step 1/7

    Boil the octopus in a pot of salted water for 20 minutes.

    🦑octopus
    🧂salt
    🍲pot

  2. Step 2/7

    Drain the octopus and cut it into pieces.

    🦑octopus
    🔪knife
    🪵cutting board

  3. Step 3/7

    Roast the octopus pieces in a pan with a little olive oil until crispy.

    🦑octopus
    🫒extra virgin olive oil
    🍳pan
    🥄spatula

  4. Step 4/7

    Cook the bavette in salted boiling water until al dente.

    🍝bavette
    🧂salt
    🍲pot

  5. Step 5/7

    Blend basil, garlic, parmigiano reggiano, pine nuts, and olive oil to make the pesto.

    🌿fresh basil
    🧄garlic clove
    🧀parmigiano reggiano
    🥜pine nuts
    🫒extra virgin olive oil

  6. Step 6/7

    Mix the cooked bavette with the pesto sauce.

    🍝bavette
    🌿pesto
    🍲pot
    🥄spatula

  7. Step 7/7

    Serve the bavette topped with roasted octopus pieces.

    🍝bavette
    🦑octopus
    🥄spatula

Composition

Ingredients

Types

Pasta, Seafood, Vegetables, Dairy, Condiments, Spices, Nuts

Ingredients

bavette, octopus, fresh basil, garlic clove, parmigiano reggiano, extra virgin olive oil, salt, pepper, pine nuts

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

to inform

Calories

450 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 50g, Sugar: 2g, Fat: 15g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 500mg, Potassium: 300mg, Calcium: 200mg, Iron: 1.3mg

Vitamins

Vitamin A: 700IU, Vitamin C: 20mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

knife, cutting board, pot, pan, spatula, blender

Appliances

stove, oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Liguria

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 2 days (airtight container), freezer : 1 month (airtight container)