Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, polpo alla luciana. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Polpo alla Luciana is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Polpo alla Luciana is something that I’ve loved my whole life. They are fine and they look wonderful.
Il polpo alla Luciana è uno dei piatti tipici della gastronomia campana, il nome Luciana deriva dagli abitanti di Santa Lucia, un antico borgo di marinai esperti nella pesca del polpo verace che cucinavano il polpo in modo semplice e gustoso. Il polpo alla Luciana è una preparazione che rende il polpo tenerissimo e saporito grazie alla presenza dei capperi, delle olive e dei pomodorini. And in my opinion this iconic Neapolitan dish, polpo alla luciana or Stewed Octopus in the style of Santa Lucia, with is one of the loveliest ways to prepare it. And surely one of the simplest.
To get started with this recipe, we must prepare a few components. You can have polpo alla luciana using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Polpo alla Luciana:
- Take 1 large octopus
- Prepare 1 dozen cherry tomatoes
- Prepare 2 cloves garlic chopped
- Take 1 dozen pitted black olives
- Get Spoonful capers
- Get 100 ml tomato passata sauce
- Make ready to taste Peperoncino, dried chilli
- Prepare Lots of fresh parsley
- Make ready Olive oil
- Prepare Pinch salt
Slice and serve as a starter, or even as part of an. The Italian cuisine is famous thanks to several cooks whose name has been lost over the centuries; the author of the recipe of Luciana octopus stew (in Italian: "polpo alla Luciana") is one of them. For the uninitiated, I must clarify one thing: the author of this recipe is not named Luciana! Who invented this tasty recipe is unknown, but the place where it was created is well-known.
Steps to make Polpo alla Luciana:
- Wash and chop octopus into small pieces. Chop garlic and tomatoes. Cook garlic and tomatoes in olive oil for about 3-4 minutes
- Add chopped olives, chilli, capers and lots of parsley. Then add the octopus and cook for a few minutes until it releases its water. Add passata, stir well
- Simmer uncovered stirring occasionally for about an hour, check for salt. Add more fresh parsley to serve. Trust me it's amazing! 😅
For the uninitiated, I must clarify one thing: the author of this recipe is not named Luciana! Who invented this tasty recipe is unknown, but the place where it was created is well-known. Il Polpo alla Luciana è un secondo piatto di pesce tipico della cucina partenopea: polpo o polipetti freschi affogati nel sugo di pomodoro con olive e capperi! Una delizia unica, che ha origini nel borgo Santa Lucia a Napoli un quartiere di pescatori, chiamati appunto "luciani" perché noti per la pesca del polpo verace e cucinarlo appunto "alla Luciana": cotto lentamente in questo. Il polpo alla Luciana è un tipico piatto della tradizione popolare napoletana.
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