Polpo alla Luciana
Polpo alla Luciana: A Seafood Dish with an Ancient History
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
1h (COOK TIME: 55 min / PREP TIME: 5 min)
Easy
4 people
Ingredients
-
1.2
kg
small octopuses
-
600
g
Mutti Finely Chopped Tomatoes
-
180
g
Gaeta or Kalamata olives
-
1
tbsp
capers
-
1
clove
garlic
-
salt
-
chili pepper
-
30
g
extra vigin olive oil
-
parsley
-
rustic bread
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Polpo alla Luciana: Method
- Add the olive oil to a casserole dish and place it over medium heat. Add the olives, garlic, a pinch of chilli flakes, and the capers.
- Sauté for a few minutes, then add the Mutti Finely Chopped Tomatoes, stir, then add the octopuses.
- Cover with a lid and cook over very low heat for about an hour.
- To serve, cut slices of rustic bread, grill them and if desired, lightly rub a garlic clove over each slice. Drizzle with a bit of olive oil.
- Garnish with freshly chopped parsley and serve with the grilled bread.
