{"id":4010,"date":"2026-08-28T10:18:00","date_gmt":"2026-08-28T08:18:00","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=4010"},"modified":"2026-09-19T10:20:05","modified_gmt":"2026-09-19T08:20:05","slug":"summer-pinsa-by-gennaro-contaldo","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/senza-categoria\/pinsa-estate-gennaro-contaldo","title":{"rendered":"Neapolitan-Style Octopus and Escarole Rag\u00f9: The Taste of Summer in Gennaro Contaldo\u2019s Pinsa\u00a0"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Some recipes have <strong>the ability to recall specific moments<\/strong>. It only takes a few flavors to <strong>to find yourself sitting by the sea<\/strong>, imagine a dinner that stretches on until sunset, or recall those simple lunches that seem to have nothing special about them and <strong>Instead, they end up leaving a lasting impression<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Italian summer cuisine is the perfect example. Because summer smells like the sea, outdoor dining, and meals that go on and on for no particular reason. The flavors we crave also change: <strong>dishes that have character but aren't heavy<\/strong>, simple ingredients used to their full potential, and that sense of lightness that depends not so much on what we eat, but on how we experience it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It's been <strong>this idea of an Italian summer<\/strong> This is where Gennaro Contaldo\u2019s work begins. On the one hand, a recipe that evokes the sea, shared meals, and evenings that seem to move at a leisurely pace; on the other, a cuisine that is simple, profound, and authentic\u2014one that demonstrates just how much can be achieved by starting with simple ingredients. The common thread is <strong>Pinsa, once again<\/strong>, which embraces both of these interpretations and transforms them into two different\u2014yet equally special\u2014ways to experience and savor the summer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa with octopus rag\u00f9: the taste of the sea on a plate<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If there\u2019s one cuisine that evokes the Italian summer, <strong>It's the sea<\/strong>. It doesn\u2019t take much to recognize it: a terrace overlooking the coast, the background murmur of people talking, the sun slowly setting, and those dishes that arrive in the center of the table and naturally invite you to share. It\u2019s a cuisine that doesn\u2019t seek to impress with flashy techniques, but rather focuses on the quality of the ingredients, simple preparations, and immediate flavors\u2014flavors capable of evoking a vacation even before you\u2019ve finished eating.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gennaro Contaldo's proposal stems from this idea. The octopus rag\u00f9 evokes <strong>A coastal tradition based on slow cooking and simple ingredients<\/strong>: Tomatoes, garlic, and extra virgin olive oil create a rich base that complements the flavor of the octopus without overpowering it, allowing its natural sweetness to shine through and creating an extraordinary balance. It\u2019s a recipe that evokes the Italian summer without even having to say so.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this interpretation, the pinsa does more than just hold the toppings; it <strong>It adds something important to the experience.<\/strong> Its crunchy texture creates <strong>contrast with the smooth texture of the rag\u00f9<\/strong> and helps give the bite more definition. At the same time, it holds the sauce without absorbing too much of it, maintaining a balance between textures and allowing the different flavors to come through more clearly. It\u2019s a recipe worth trying\u2014preferably right away.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg of fresh or thawed octopus<\/li>\n\n\n\n<li>500 g of tomato sauce<\/li>\n\n\n\n<li>1 stalk of celery<\/li>\n\n\n\n<li>1 carrot<\/li>\n\n\n\n<li>1 red onion<\/li>\n\n\n\n<li>100 ml of white wine<\/li>\n\n\n\n<li>Chili flakes<\/li>\n\n\n\n<li>Olive oil, for drizzling<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Octopus Rag\u00f9<br><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cut the octopus into small, even cubes (about 0.5 cm): this step is essential for achieving the right texture on the pinsa.<\/li>\n\n\n\n<li>Saut\u00e9 the celery, carrot, and onion until very soft. Add the octopus and saut\u00e9 until it releases its juices, then let the juices evaporate.<\/li>\n\n\n\n<li>Deglaze with white wine. Add the tomato sauce and the chili pepper.<\/li>\n\n\n\n<li>Cook over very low heat for about 90 minutes, or until the octopus is tender.<\/li>\n\n\n\n<li>The rag\u00f9 should be very thick and rich, not watery.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Composition and Finish<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the rag\u00f9 slowly.<\/li>\n\n\n\n<li>Add a small drizzle of extra virgin olive oil to make it shinier.<\/li>\n\n\n\n<li>Keep the rag\u00f9 warm without making it too runny.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Baking and Assembling the Pinsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bake the pinsa with 2 tablespoons of sauce (just the sauce\u2014leave out the octopus pieces) for about 3 minutes or until the edges start to brown slightly.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Remove the pinsa from the oven.<\/li>\n\n\n\n<li>Spread the rag\u00f9 evenly, leaving the edges clearly visible.<\/li>\n\n\n\n<li>Cook for another 3 minutes, or until the edges are golden brown.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Complete with<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chopped parsley.<\/li>\n\n\n\n<li>Lemon zest.<\/li>\n\n\n\n<li>Extra virgin olive oil.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Neapolitan-Style Pinsa with Escarole: When Simplicity Becomes Memorable<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If the sea is the most immediate image of an Italian summer, there is another one that is just as recognizable: that of the <strong>Leisurely lunches, open windows, and those dishes that seem so simple but really leave a lasting impression.<\/strong> A cuisine that doesn't seek to impress through quantity or complexity, but rather builds flavor by placing each ingredient in just the right spot.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gennaro Contaldo\u2019s proposal is based on this vision and draws inspiration from one of the most authentic expressions of Southern Italian cuisine. Neapolitan-style escarole demonstrates how <strong>It only takes a few elements to create something rich<\/strong>: The vegetable component of escarole meets the savory flavors of olives, capers, and anchovies, while the tomato adds a smoothness and the provola cheese rounds out the dish with a rich, enveloping note. The result is a recipe built on contrasts\u2014savory, sweet, and slightly bitter\u2014that come together in a surprising balance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this interpretation, the pinsa has <strong>the task of giving structure to the whole<\/strong>. Its texture helps support soft, flavorful ingredients, distributing the flavor more evenly and making each bite more balanced. At the same time <strong>adds a drier element that complements the seasoning<\/strong> allowing all the nuances of the recipe to shine through while preserving that pleasant feeling of lightness we associate with both pinsa and the most enjoyable summer lunches.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">1 head of curly escarole<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pitted black Gaeta olives<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Desalted capers<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 anchovy fillets<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garlic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Olive oil, for drizzling<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g of cherry tomatoes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Provola<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Neapolitan-Style Endive<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wash and dry the escarole thoroughly, then chop it coarsely.<\/li>\n\n\n\n<li>Saut\u00e9 the garlic, olives, capers, and anchovies until the anchovies have melted.<\/li>\n\n\n\n<li>Wash and dry the cherry tomatoes, then cut them in half or into quarters.<\/li>\n\n\n\n<li>Add the cherry tomatoes to the pan and cook for about 2 minutes, until they begin to soften.<\/li>\n\n\n\n<li>Add the escarole and saut\u00e9 it over high heat.<\/li>\n\n\n\n<li>The escarole should release some of its water but remain slightly crisp.<\/li>\n\n\n\n<li>Slice the provola into slices: not too thin, but not too thick either.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Baking and Assembling the Pinsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cook the pinsa with a drizzle of extra-virgin olive oil for about 4 minutes or until the edges begin to brown.<\/li>\n\n\n\n<li>Add the slices of provola and spread the escarole mixture evenly over them, but without pressing it down too much.<\/li>\n\n\n\n<li>Cook for another 2 minutes or until the edges are golden brown.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Complete with<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>extra virgin olive oil<\/li>\n\n\n\n<li>freshly ground black pepper.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Alcune ricette hanno la capacit\u00e0 di evocare momenti precisi. Bastano pochi sapori per ritrovarsi seduti davanti al mare, immaginare una cena che si allunga fino al tramonto oppure ricordare quei pranzi semplici che sembrano non avere niente di speciale e invece finiscono per restare impressi. La cucina italiana estiva \u00e8 l\u2019esempio perfetto. Perch\u00e9 l\u2019estate ha [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4011,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rag\u00f9 di polpo e scarola alla napoletana: il gusto dell\u2019estate nella Pinsa di Gennaro Contaldo\u00a0 - Di Marco<\/title>\n<meta name=\"description\" content=\"Pinsa ed estate italiana si incontrano in due ricette di Gennaro Contaldo: rag\u00f9 di polpo e scarola alla napoletana, per vivere la bella stagione\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/uncategorized\/summer-pinsa-by-gennaro-contaldo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rag\u00f9 di polpo e scarola alla napoletana: il gusto dell\u2019estate nella Pinsa di Gennaro Contaldo\u00a0 - Di Marco\" \/>\n<meta property=\"og:description\" content=\"Pinsa ed estate italiana si incontrano in due ricette di Gennaro Contaldo: rag\u00f9 di polpo e scarola alla napoletana, per vivere la bella stagione\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dimarco.it\/en\/uncategorized\/summer-pinsa-by-gennaro-contaldo\/\" \/>\n<meta property=\"og:site_name\" content=\"Di Marco\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-28T08:18:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-19T08:20:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/09\/pinsa_estate_gennaro_contaldo.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Emanuele Villa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Emanuele Villa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/senza-categoria\\\/pinsa-estate-gennaro-contaldo#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/senza-categoria\\\/pinsa-estate-gennaro-contaldo\"},\"author\":{\"name\":\"Emanuele Villa\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/person\\\/4c92a4121d647dad7a8b37c75646152d\"},\"headline\":\"Rag\u00f9 di polpo e scarola alla napoletana: il gusto dell\u2019estate nella Pinsa di Gennaro Contaldo\u00a0\",\"datePublished\":\"2026-08-28T08:18:00+00:00\",\"dateModified\":\"2026-09-19T08:20:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/senza-categoria\\\/pinsa-estate-gennaro-contaldo\"},\"wordCount\":1040,\"publisher\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/senza-categoria\\\/pinsa-estate-gennaro-contaldo#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/pinsa_estate_gennaro_contaldo.jpg\",\"articleSection\":[\"Senza categoria\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/senza-categoria\\\/pinsa-estate-gennaro-contaldo\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/senza-categoria\\\/pinsa-estate-gennaro-contaldo\",\"name\":\"Rag\u00f9 di polpo e scarola alla napoletana: il gusto dell\u2019estate nella Pinsa di Gennaro Contaldo\u00a0 - 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