Polpo alla luciana
Polpo alla Luciana: A Seafood Dish with an Ancient History
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
55 min (COOK TIME: 50 min / PREP TIME: 5 min)
Easy
4 people
Ingredients
-
1,2
kg
small octopuses
-
600
g
Mutti Finely Chopped Tomato
-
180
g
Gaeta olives
-
1
tbsp
capers
-
1
clove
garlic
-
t.t. salt
-
t.t. chili pepper
-
30
g
extra virgin olive oil
-
parsley as needed
-
rustic bread as needed
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Polpo alla luciana: Method
- In an earthenware pot, pour the olive oil and add the olives, garlic, a pinch of chili pepper and capers.
- Sauté for a few minutes, then add the Mutti Finely Chopped Tomatoes, stir, and 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.
