Tag: Luciana

Moscardini Luciana style | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Clean the octopus by removing the entrails, eyes and beak and washing them. Cook them over a low heat and covered, in a clay ‘pignatta’ with water, oil, garlic and cherry tomatoes for a variable time from 20 minutes to 3/4 of an hour depending on the size of the octopuses, which will be pricked with a fork to check the cooking.

Recipe Luciana monkfish and crispy artichokes – Italian Cuisine

Luciana-style monkfish, a reinterpretation of the second fish dish typical of Neapolitan cuisine, the Luciana octopus

Ingredients

1 Kg monkfish steak
150 g tomato puree
80 g of Taggiasca olives
30 g desalted capers
3 artichokes
1 lemon
1 clove of garlic
marjoram
thyme
laurel
celery
extra virgin olive oil
peanut oil
salt

Duration: 1 h 10 min

Level: Medium

Doses: 4-6 people

For the recipe of the luciana monkfish clean the monkfish steak, removing the skin; turn it over, make two incisions along the central bone, extract it and keep it aside.
Linked the monkfish steak as a roast: in this way it will maintain greater succulence during cooking.
Prepare an aromatic bunch with a sprig of marjoram, one of thyme, a couple of bay leaves and a stalk of celery.
Heat a pan, preferably made of cast iron or steel, with 2 tablespoons of oil; brown the monkfish roast for 1 minute, add salt, add the garlic, peeled and crushed, and the aromatic bunch, the olives and the desalted capers, then cover everything with the tomato sauce; add 50 g of water, the monkfish bone, cover and cook for 50 minutes over low heat.
Cleanse the artichokes, removing the thorns and the internal barbina; cut them into wedges and dip them gradually in water acidulated with lemon juice.
Fry the artichokes in abundant peanut oil for 5-6 minutes, then drain on kitchen paper and add salt.
Slice roast monkfish and serve with its sauce and crispy artichokes.

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Luciana octopus recipe – Italian cuisine – Italian Cuisine

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

Duration: 1 h 50 min

Level: Easy

Dose: 4 people

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.