Créé avec l’IA
Spicy Ricotta-Mushroom Linguine with Charred Lime Octopus
60 min 595 kcal par portion Moyen
Ingrédients
4 Portions
- Dry linguine375 g
- Cleaned octopus650 g
- Onion, finely chopped200 g
- Garlic, minced30 g
- Tomatoes, diced400 g
- Halal-certified ricotta cheese250 g
- Mushrooms, sliced600 g
- Lime150 g
- Butter40 g
- Red chili peppers, sliced20 g
Instructions
- 1
Place the cleaned octopus in a large pot and cover it with water. Bring to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part can be pierced easily with a knife.
- 2
Remove the octopus from the pot and let it cool slightly. Separate the tentacles and cut the remaining body into bite-sized pieces. Pat everything thoroughly dry.
- 3
Zest the lime, then cut it in half and squeeze out the juice. Reserve the zest and juice separately.
- 4
Bring a large pot of water to a boil. Add the linguine and cook until al dente according to the package directions. Before draining, reserve about 250 ml of the pasta cooking water.
- 5
While the pasta cooks, melt 20 g of the butter in a wide skillet over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they are deeply browned.
- 6
Add the chopped onion to the mushrooms and cook for 4–5 minutes until softened. Add the garlic and half of the sliced chili peppers, then cook for 1 minute.
- 7
Stir in the diced tomatoes and half of the lime zest. Cook for 6–8 minutes, until the tomatoes soften and form a chunky sauce.
- 8
