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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Octopus alla Luciana
Octopus alla Luciana
(Polipo alla Luciana)
This preparation is called alla Luciana because it is a favorite among the fishermen of Naples, particularly those from Santa Lucia point (Luciana).

2 lbs stone octopus
1/2 lb ripe tomatoes, peeled, chopped and seeded
1 cup extra virgin olive oil
1 handful parsley
1 clove garlic
Salt and pepper

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 and 1/2 hours, shaking the pot occasionally, so that the octopus does not stick to the bottom. Remove from oven.
The octopus may be served in the cooking pot or dished out on a serving platter. Serve hot, warm or at room.
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