“The sea, the wind, the salt have influenced my tastes and ignited the passion for food and wine “. Alessandro Mirabile has been cooking since the age of 5; each of his dishes, cooked with passion and skill, recalls authentic flavors of regional cuisine. Passionate in the search for ancient recipe books, he tries to find that authentic taste of food, working it with great care and attention. Marsala is the city where he was born. The smell of the sea, the fresh cradle of the wind and the taste in the salt air are the main factors of a continuous search for the most exclusive taste that only our Sicily can give. Today he teaches food and wine at the Carlo Ubertini hotel institute in Chivasso, where he manages to convey all the beauty of our Sicily. Alessandro gives us his very particular dish with a special ingredient, the octopus tentacles, which with its lean and tasty meats is particularly appreciated at the table; a fresh and delicate flavor that will certainly be a success on your tables.

CHEF

Alessandro Mirabile

KITCHEN

Siciliana

DIFFICULTY

Average

DATA FOR PREPARATION

20 min
Prep

60 min
Cooking

80 min
Total

4 People
Doses

Recipe

INGREDIENTS
  • Busiate 400 gr

  • Tomato sauce 700 ml

  • Octopus tentacles 400 gr

  • Garlicn.2 cloves

  • Onion n.1

  • Bay leafn.1

  • Peppercorns, salt q.b.

  • Crumb of fresh bread

  • Parsley, extra virgin olive oil q.b.

PREPARATION

  • Fry the garlic and onion with a little olive oil, add the bay leaf a little salt and let them dry.

  • Add the tomato puree and bring to the boil, dip the octopus tentacles cut into thin slices. As soon as the boil starts again, lower the heat and cook for about an hour.

  • Prepare the crumb: mix the 200 g of fresh crumb with 2 tablespoons of extra virgin olive oil and a crushed clove of garlic, add chopped parsley.

  • Boil the pasta for the set time indicated in the package and sauté in the pan with the ragù, serve by adding the crumb and a handful of freshly ground pepper

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