Polpo alla Luciana - Italian Recipe

Polpo alla Luciana

🌍 Italian, Naples/Campania Difficulty: ●●●○○

Neapolitan octopus braised slowly in tomato with olives and capers. The octopus needs no added water — it releases enough liquid as it cooks. Use a heavy lid and the lowest flame. An hour of gentle cooking turns the flesh tender; rushing it produces rubber.

Ingredients

• 1.2kg octopus, cleaned
• 400g canned tomatoes
• 4 garlic cloves
• Capers, olives, chilli
• Parsley, olive oil

Method

1. Placing — Place octopus in pot with all ingredients.
2. Cooking — Cook covered on lowest heat 45–60 min (no added water; octopus releases liquid).
3. Serving — Serve with bread or polenta.

Tags: octopus, canned tomatoes, garlic cloves, capers, parsley · Source: Brittani's Almanac