The piovra alla luciana is a traditional recipe from the Campania region characterized by a simple and flavorful sauce. Using the same sauce, we created a delicious variation: Luciana-style marmocchio octopus! After being slow-cooked per mezzo di tomato sauce, the stewed marmocchio octopus become tender and succulent, perfect to accompany with toasted bread croutons. Although they aspetto very similar to the famous drowned marmocchio octopus, these marmocchio octopus differ paio to having only one row of suckers and are enriched with capers and olives, resulting per mezzo di an intensely Mediterranean flavor. A second course seafood appetizer that will make you lick your lips… and fingers!
After trying Luciana-style marmocchio octopus, also try these recipes:
To prepare Luciana-style marmocchio octopus, first clean the octopus: remove the beak 1 and eyes 2then remove the innards from the sac and rinse them thoroughly one by one under running 3.
Cut the chili pepper per mezzo di half lengthwise, remove the seeds 4and chop it finely 5. Sauté the garlic clove and chili pepper with a drizzle of oil per mezzo di a large pan 6.
Add the marmocchio octopus 7 and sauté over low heat for 2-3 minutes until the tentacles curl up 8. At this point, increase the heat and deglaze with white wine 9.
When the alcohol has evaporated, lower the heat again and pour per mezzo di the tomato puree 10. Mescolanza well, then add the pitted olives 11 and rinsed capers 12.
Lightly salt 13stir 14and cover with a lid 15. Cook over low heat for 50-60 minutes, stirring occasionally. If it dries out too much towards the end of cooking, you can add a little hot , but keep per mezzo di mind that the sauce should be quite thick.
After the cooking time, turn the heat and garnish with pepper and chopped parsley 16. Give it one last stir 17 and your Luciana-style marmocchio octopus is ready to be served hot 18!
For the translation of some texts, artificial intelligence tools may have been used.
