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- Octopus alla Luciana
- (Polipo alla Luciana)
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- This preparation is called
alla Luciana because it is a favorite among the fishermen of Naples,
particularly those from Santa Lucia point (Luciana).
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- Ingredients:
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
Directions:
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- Tenderize the octopus by beating with a mallet on a
hard, preferably marble, table.
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- Clean, wash and cut into quarters.
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- 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.
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- Seal the pot with aluminum foil fastened with string,
and place the cover on top.
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- Cook over low heat or in oven at 425º F for
1 and 1/2 hours, shaking the pot occasionally, so that the octopus does not
stick to the bottom. Remove from oven.
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- 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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