Pasta with Asparagus, Octopus and Burrata

Method

1. Pour red wine into hot water with bay leaf and black pepper, dip the octopus to curl, then cook covered for 30-40 minutes.
2. Peel and cut the asparagus into small pieces, reserving the tips.
3. In a pan with garlic and oil, cook the asparagus with a pinch of salt and hot water for about 10 minutes, then remove the garlic.
4. Blend the cooked asparagus to obtain a green cream.
5. In the same pan, sauté the asparagus tips with a drizzle of oil and a pinch of salt, keeping them slightly crunchy.
6. Cut the cooked octopus into pieces.
7. Heat oil in a pan and sear the octopus until a crust forms.
8. Cut the octopus into smaller pieces.
9. Cook the orecchiette and fricelli in boiling salted water.
10. In a pan, combine some octopus and asparagus, add the drained pasta and toss with a little cooking water.
11. Plate: place the pasta, add the heart of the burrata, more octopus and asparagus tips.