Polpo alla Luciana
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Polpo alla Luciana
Polpo alla Luciana is one of Naples’ most famous seafood dishes, originating from the historic fishing district of Santa Lucia. The octopus is slowly simmered with tomatoes, olives, capers, garlic, and parsley until tender, creating a rich and aromatic sauce that perfectly reflects the flavors of the Mediterranean coast.
Servings4
Ingredienti
- 1 kg octopus cleaned
- 400 g cherry tomatoes halved
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves lightly crushed
- 80 g black olives pitted
- 20 g capers rinsed
- 2 tablespoons fresh parsley chopped
- Salt to taste
- Freshly ground black pepper to taste
- Optional chili pepper to taste
Istruzioni
- Rinse the octopus thoroughly under cold water.
- Heat the olive oil in a large pot over medium heat and sauté the garlic until fragrant.
- Add the octopus and cook for a few minutes, turning it occasionally.
- Add the cherry tomatoes, olives, capers, and optional chili pepper.
- Cover the pot and cook over low heat for 45 to 60 minutes, stirring occasionally. The octopus will release its own liquid, creating a flavorful cooking sauce.
- Once the octopus is tender, season lightly with black pepper and adjust the salt only if necessary.
- Sprinkle with the chopped parsley and allow the dish to rest for a few minutes before serving.
- Serve hot with toasted rustic bread to soak up the delicious sauce.
Note
Traditional recipes do not require additional water, as the octopus cooks in its own juices.Small octopus are particularly prized for this preparation because they become exceptionally tender.The sauce can also be used to dress pasta for an authentic Neapolitan seafood meal.