Octopus “Luciana”


two octopuses 1 Kg
San Marzano tomatoes 350 gr
garlic –
parsley –
extra virgin olive oil –


For the recipe for octopus alla Luciana, wash well the octopus under water, then open the bag, empty it and remove the eyes and the tough beak to the center. Peel the tomatoes and cut into cubes.
Saute 2 cloves of garlic in a saucepan with 100 g of oil, after a minute even add a big bunch of parsley, tomatoes, octopus and cook over very low heat, with the lid, for 1 hour and 30 ‘.

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