Moscardini with Venere rice, the "Battle Horse" in the kitchen of Gisella Filippi Bignami

We have decided to reveal some of the 72 recipes from the book "My Battle Horse", in which all proceeds from the sale of the book will go to The Citizens Foundation - TCF schools which deals with quality education for the most disadvantaged children, and especially girls from Pakistan.
Each woman protagonist of this book reveals to the public the workhorse that allowed her to conquer her husband, guests ... or mother-in-law! Its main dish often handed down from generation to generation but always capable of surprising and enchanting the palate.

72 recipes, 72 women, 72 battle horses.

Today Gisella Filippi Bignani reveals her "workhorse": Moscardini with Venere rice.

I am from Milan but for many years, in my youth, I lived with my family in Sicily where there are wonderful octopus. One day I bought some at the market and decided to combine them with black rice, which always has an elegant and appetizing appearance. Of course with the chilli from my Sicily, which could not be missing!

INGREDIENTS FOR 8 PEOPLE:
• 500 g of Venere rice
• 900 g of baby octopus
• 2 kg of tomatoes
• 3 cloves of garlic
• 1 whole chilli pepper
• 1 tablespoon of parsley
• the zest of 2 untreated lemons
• 3 tablespoons of extra virgin olive oil + to taste for whipping
• Salt and Pepper To Taste
• chili pepper to taste

PREPARATION 60 MINUTES

1- In a large pan, sauté with oil, whole garlic and chilli and cook for about 5 minutes.

2- Remove the chilli and garlic and add the tomatoes cut into slightly large pieces.If the tomatoes are not ripe, you can add one or two teaspoons of sugar to correct their acidity.

3- Cook for about an hour, adding a little water if necessary. In the meantime, clean the octopus under cold water and, if they are large, cut them into pieces of about 2 cm.

4- Pass the sauce through a sieve and put it back in the pan together with the baby octopus. Season with salt and pepper and cook for about 15 minutes. It must be liquid enough to season the rice.

5- In a pot of salted water, cook the rice for 35 minutes (less than what is indicated on the label), it must be al dente.

6- Drain it, setting aside a little cooking water. • Pour the rice into the sauce with the baby octopus and mix everything well for 5 minutes, adding, if necessary, a little cooking water. Check the salt and, if you prefer, add some chilli.

7- Finally, mix with extra virgin olive oil and add, stirring, the chopped parsley and lemon zest.

Enjoy your meal!