Octopus Luciana Style
A delicious Campania dish cooked in a tomato sauce with olives and capers, easy to prepare!
This Campanian classic balances savory and fresh flavors, making the octopus tender and flavorful without overwhelming it.
Instructions
- 1
Heat some oil in a saucepan with garlic cloves, then add whole cherry tomatoes and tomato passata.
- 2
Add olives and rinsed capers, followed by the octopus.
- 3
Cover and simmer for about 40 minutes. Once tender, remove octopus and set aside. Continue to cook the sauce over medium heat for another 10-15 minutes.
- 4
Clean the octopus, discarding beak and eyes. Return it to the reduced sauce and serve with chopped parsley on a platter.
Ago's Notes
- Adjust the salt according to the salt content of the preserved products.
May each bite of this simple yet masterful Luciana-style octopus dish speak volumes about the essence of sea and earth. It's a true homage to tradition, easy to prepare yet rich in taste.
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