Polpo alla Luciana: A seafood dish with an ancient history deeply rooted in the maritime tradition of Naples.
4 people
1
In an earthenware pot, pour the olive oil and add the olives, garlic, a pinch of chili pepper and capers.
2
Sauté for a few minutes, then add the Mutti Finely Chopped Tomatoes, stir, and add the octopuses.
3
Cover with a lid and cook over very low heat for about an hour.
4
To serve, cut slices of rustic bread, grill them and if desired, lightly rub a garlic clove over each slice. Drizzle with a bit of olive oil.
5
Garnish with freshly chopped parsley and serve with the grilled bread.
Polpo alla Luciana is a recipe deeply rooted in the maritime tradition of Naples. The name comes from the ancient fishermen of the Santa Lucia district, who mastered the art of cooking octopus in a simple yet flavorful way, using only a few genuine ingredients. Their secret was to let the octopus cook slowly in its own juices, without adding water, allowing it to release its intense and enveloping flavor.
The heart of this recipe is the slow cooking process, which makes the octopus tender and juicy thanks to the rich and rustic flavor of Mutti Finely Chopped Tomatoes. The seafood gently simmers in the sauce, absorbing its aromas while releasing its marine essence, creating an irresistible cooking base. An essential ingredient in this preparation is Gaeta olives, with their slightly bitter and intense flavor, which enrich the sauce with their bold and unmistakable character.
Polpo alla Luciana is perfect served on its own with crispy bread slices, as in this recipe, but it can also be transformed into an extraordinary sauce for a boldly flavored pasta dish. Every variation keeps alive the spirit of this ancient recipe, which continues to bring the authentic taste of Neapolitan tradition to the table today.
