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Introduction:
Octopus alla Luciana is a quintessential dish from the Italian coastal region of Naples. Known for its vibrant and rich flavors, this dish features tender octopus cooked in a savory tomato sauce with olives, capers, and a dash of white wine. It’s a simple yet delicious way to prepare octopus, allowing the natural flavors to shine through. Often served with crusty bread or pasta, this dish is perfect for seafood lovers looking to experience the essence of Italian cuisine.
Ingredients:
1 kg (2.2 lbs) fresh octopus, cleaned and cut into pieces
4 tablespoons extra virgin olive oil
4 cloves of garlic, finely chopped
1 onion, finely chopped
1 teaspoon red pepper flakes (optional)
800g (28 oz) canned whole tomatoes, crushed or blended
1/2 cup dry white wine
1/4 cup black olives, pitted and sliced
2 tablespoons capers, drained
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
1 sprig fresh oregano or 1 teaspoon dried oregano
How to Make:
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