How to make the Octopus Luciana style:
This preparation is called alla Luciana because it is a
favorite among the fishermen of Naples, particularly those from
Santa Lucia point (Luciana).
Tenderize the octopus by beating with a mallet on a hard, preferably
marble, table. Clean, wash and cut into quarters. Put the octopus into a
baking dish or pot (a terracotta pot is preferable for this
preparation), add salt and pepper to taste with the tomatoes, olive oil,
parsley, garlic and salt to taste. Seal the pot with aluminum foil
fastened with string, and place the cover on top. Cook over low heat or
in oven at 425°F for 1 1/2 hours, shaking the pot occasionally, so that
the octopus does not stick to the bottom. Remove from oven.
Polipo alla Luciana may be served in the
cooking pot or dished out on a serving platter. Serve hot, warm or at
room temperature.
Recipe courtesy of The Italian Trade Commission.
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