Luciana-style octopus is a typical Neapolitan recipe: octopus stewed with tomato sauce, olives and capers. A simple, tasty and authentic Mediterranean dish, born in the tradition of the Santa Lucia district.
Defrost and rinse the octopus under running water and dry it well.
In a pan, add extra virgin olive oil, the garlic clove in its skin and the chopped chili pepper; sauté for a few minutes.
Add the dried octopus and cook until it curls up.
Deglaze with white wine and let the alcohol evaporate.
Add the tomato sauce, capers and olives and season with salt.
Cover and cook over low heat for 20 minutes.
At the end of cooking, sprinkle with chopped fresh parsley and serve.
Large pan
Wooden spoon
White wine
Consume immediately
It is recommended to serve with a fresh Vermentino. Consume immediately.
Italia, Campania
| Energy (kcal) | 77.42 |
| Carbohydrates (g) | 1.9 |
| of which sugars (g) | 1.25 |
| Fat (g) | 2.49 |
| of which saturates (g) | 0.49 |
| Protein (g) | 9.89 |
| Fibre (g) | 0.46 |
| Salt (g) | 0.44 |
