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Polpo alla Luciana (Octopus with Tomatoes)

di Academia Barilla

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Polpo alla Luciana (Octopus with Tomatoes)
2 hours


First course

Ingredients for 4 people

one [1 3/4 pounds] octopus
1/2 cup oil
2/3 pound tomatoes
1 clove garlic
1 bunch parsley
Salt and pepper to taste

Preparation 10 minutes preparation + 2 hours cooking
1. Clean the octopus by removing beak and eyes

2. Lay it in one piece in a pot (preferably clay) just large enough to contain it

3. Add chopped tomatoes, oil, salt and pepper to taste

4. Cover the pot with two sheets of parchment paper, tying them around the rim with some string

5. Cover with a lid and cook over very low heat for about 2 hours

6. Every now and then, shake the pot to prevent the octopus from sticking

7. Remove the paper and cook for 5 more minutes

8. Stir in chopped parsley and garlic and remove from the heat

9. Serve warm