Braised moscardini stuffed with chicory and with lentils from Santo Stefano Sessanio.
- 800g fresh moscardini (curled octopus)
- 300g Orogel Cubello chicory
- 1 celery stick
- 1 garlic clove
- 1 fresh spring onion
- 1 carrots
- extra virgin olive oil
- 2 glasses of white wine
- 200g lentils from Santo Stefano Sessanio
- 50g ricotta cheese
- 1 bay leaf
- fish stock
- salt and black pepper
- wild fennel
- Guarnizione di finocchietto selvatico
Boil Orogel chicory for five minutes, drain and chop. Season with salt and pepper, add the ricotta cheese and mix.
Clean the moscardini and stuff them with chicory. Finely chop carrots, celery and spring onion, add the garlic clove and place half of this mixture in a saucepan.
Brown the seasoning with a tablespoon of oil. Add the moscardini, brown for a couple of minutes, then let simmer with some wine.
Add water and the bay leaf, then cook for about 20 minutes.
Season, to taste with salt and pepper. Spoon the lentils on the plate and top with moscardini. Serve with wild fennel and a drizzle of extra virgin olive oil.