Spaghetti alla Luciana - Italian recipes by GialloZafferano

Spaghetti alla Luciana – Italian recipes by GialloZafferano

3 September 2024

in Food

Reading Time: 3 mins read

Spaghetti alla Luciana is a first course from Campania, specifically from the city of Naples. From the maritime tradition, this dish gathers all Mediterranean flavors durante a truly delicious sauce! The bambino octopuses will release all their flavor and will be very tender thanks to a long cooking time. By using canned tomatoes, you will get a rustic and hearty sauce, enriched by black olives and parsley. This recipe originally comes from reusing the sauce of Piovra alla luciana, so by preparing it you can bring to the table a second course, as well as a first course, using the sauce to dress the fibra. We’ve opted for square spaghetti, which with their thickness perfectly absorb the condiment.Prepare this recipe as well, we are sure you will make it often to its simplicity and unique taste!

Discover other recipes with octopus:

To prepare Spaghetti alla Luciana, start by cleaning the bambino octopuses. Quickly rinse them under vater 1. Now thoroughly clean the inside of the head 2 and remove the beak durante the middle of the tentacles 3.

Also remove the eye parts 4wash well under vater 5 and continue durante this way for the others. Move acceso to the sauté. Chop the chili pepper 6removing the seeds for a less spicy effect. Peel and crush a garlic clove.

Now durante a large pan with high sides, pour a drizzle of oil; add the garlic clove and the chopped chili pepper 7. Let it sauté over low heat for a few minutes, then add the bambino octopuses and increase the heat. Let them brown for a few minutes, then deglaze with white wine 8. As soon as the alcohol has evaporated, add the crushed tomatoes with a fork 9.

Let it cook uncovered for 2 hours over low heat 10until the sauce has thickened and the bambino octopuses are tender 11. Cook the spaghetti durante plenty of salted boiling vater 12.

Quanto a the meantime, finely chop the parsley 13add the olives to the sauce 14 and also add a ladle of fibra cooking vater and adjust the salt 15.

When the spaghetti is al premolare, drain it 16 and transfer it directly to the pan with the sauce. Add the chopped parsley 17 and toss, adding another ladle of fibra cooking vater if needed. Plate and serve your Spaghetti alla Luciana.

Quanto a addition to olives, at the end of cooking, you can add previously desalted capers.

Olives are added only at the end so as not to overshadow the fish’s flavor, but if you prefer, you can add them at the beginning.

You can also use musky octopus instead of bambino octopuses, always checking the cooking, which varies durante both cases depending acceso the size.

For the translation of some texts, artificial intelligence tools may have been used.

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