main dishes sardinian

Mini Baguettes with Octopus, Ricotta, and Arugula Pesto

Mini baguettes filled with grilled octopus, sheep's ricotta, and arugula pesto for a Sardinian-style packed lunch.

Pescatarian
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Prep 30 min
Cook 40 min
Total 1h 10m
Servings 4
Difficulty Medium

Ingredients

Octopus

Bread

Ricotta cream

Pesto

Cooking

Seasoning

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Instructions

  1. If the octopus is not already frozen, freeze it first and thaw it in the fridge before cooking. That helps the texture.

  2. Bring a pot of water to the boil with the lemon, chili, and a little salt. Dip the tentacles three times, then lower the whole octopus into the water and cook gently for 30 to 35 minutes.

  3. Turn off the heat and let the octopus sit in the water for 20 minutes, then drain and cut it into pieces.

  4. Blend the arugula, pine nuts, almonds, parmesan, and 6 tablespoons of olive oil into a pesto. Season lightly.

  5. Work the ricotta with 1 tablespoon of olive oil and a little black pepper until smooth.

  6. Grill or sear the octopus pieces for about 5 minutes, brushing them with the remaining oil.

  7. Split the baguettes, spread the lower halves with ricotta, spoon over the arugula pesto, add the octopus, and close the bread.

Storage & Meal Prep

Best assembled shortly before serving so the bread stays crisp.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Octopus (Raw)
600 g
Dairy
Sheep's Milk Ricotta
250 g
Cheese
Parmesan Cheese
50 g
Vegetables
Arugula (Raw)
100 g
Fruits
Lemon (Whole)
29 g
Grains & Bread
Whole Wheat Bread
420 g
Nuts & Seeds
Pine Nuts
30 g
Almonds
30 g
Oils & Fats
Extra Virgin Olive Oil
108 g
Herbs & Spices
Fresh Chili Pepper
8 g
Black Pepper
1 g

Per Serving

939kcalCalories
51gProtein
58gCarbs
56gFat
8gFiber
Sodium
1159mg50% DV
Potassium
1084mg23% DV
Calcium
489mg38% DV
Iron
13.3mg74% DV
Magnesium
256mg61% DV
Vitamin C
10.5mg12% DV
Vitamin A
138µg15% DV
Vitamin K
49.4µg41% DV
Folate
99µg25% DV
Octopus (Raw)
Lemon (Whole)
Fresh Chili Pepper
Whole Wheat Bread
Sheep's Milk Ricotta
Arugula (Raw)
Pine Nuts
Almonds
Parmesan Cheese
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Mini Baguettes with Octopus, Ricotta, and Arugula Pesto belongs on the Sardinian home table. I build it around octopus, lemon, and chili pepper.

I bring a pot of water to the boil with the lemon, chili, and a little salt. I dip the tentacles three times, then lower the whole octopus into the water and cook gently for 30 to 35 minutes. I turn off the heat and let the octopus sit in the water for 20 minutes, then drain and cut it into pieces.

I grill or sear the octopus pieces for about 5 minutes, brushing them with the remaining oil. I split the baguettes, spread the lower halves with ricotta, spoon over the arugula pesto, add the octopus, and close the bread. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Ingredients Guide