The octopus alla luciana, is a typical recipe of Neapolitan cuisine, which takes its name from the village of Santa Lucia, an ancient village of sailors expert in fishing for real octopus, here is the recipe
Ingredients
- 1 kg two true octopuses
- 350 g San Marzano tomatoes
- garlic
- parsley
- extra virgin olive oil
- capers
- olives from Gaeta
For the Luciana octopus recipe, washed the octopuses well under the water, then cut into the bag, empty it and eliminate the eyes and the leathery beak in the center. Peel the tomatoes and cut them into cubes.
saute 2 cloves of garlic in a saucepan with 100 g of oil, after a minute also add a large tuft of parsley, tomatoes, 1 tablespoon of capers and 2 of olives, octopus and cook over very low heat, with the lid, to 1 hour and 30 '.
serve whole octopuses in a serving container or in the cooking pot, cutting them directly on the table.
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