The recipe of octopus in Luciana with all the Neapolitan maritime tradition in a dish!
In this event we want to present you the recipe of octopus in Luciana, also telling you some curiosity.
In the Borgo Marinari of Saint Lucia in Naples the fishermen, returning from a working day, used to cook octopuses just caught in sea water. Places the true octopuses in a pot covered with a damp cloth, they let them cook and soften for a long time.
Tradition wants this tasty dish to be enriched from the locals, Said luciani, with tomatoes so as to create a kind of tasty soup. Luciana octopus, today, is now served in the best restaurants in Naples.
Let's learn together to cook it with an easy recipe.
Ingredients
- 1 kg octopus veracious
- 350 gr San Marzano tomatoes
- two cloves of garlic
- a bunch of parsley
- 50 gr extra virgin olive oil
- a bit of fresh chili
Prepare the ingredients
Wash the octopuses of running water well cut the bag to remove the entrails, the eyes and the leathery beak in the center. Remove the top of the tomatoes and cut them into cubes after washing them well. In a large saucepan, sauté 2 garlic cloves and chilli in extra-virgin olive oil, very hot. After a minute, add the chopped parsley, leaving a few sprigs for the garnish.
Cook for a long time
Add the tomatoes and the octopus in cooking, browning them, and then lowering the heat. Cook it for 1 30 hours and minutes with the lid on very low heat. Serve the octopuses by cutting them directly on the table and completing everything, only at the end, with more chopped parsley.
Cook's note
To avoid that the ingredients remain on the bottom of the pot will need shake it often without uncovering it, adding perhaps a little water if necessary. If the true octopus is very tasty, it is not necessary to add salt.
Furthermore, compared to Octopus Ischia style, whose ingredients are similar, the Luciana one is differentiated by the cooking method (longer and not in boiling water) and is more suitable to be associated with croutons, while the Ischian one is associated with sauteed molluscs.
