The ONE Ingredient in Octopus alla Luciana That REAL Italians Say is a CRIME!

 

And the one ingredient that real Italians say is a crime to use...

INGREDIENTS for 2 people

• 2 medium octopuses, cleaned

• 300 g cherry or datterini tomatoes

• 10 g desalted capers

• 100 g pitted Itrane black olives (or good-quality olives in oil)

• extra virgin olive oil, to taste

• garlic, to taste

• chili pepper, to taste

• parsley stalks, to taste

• crusty bread, for serving (at least 2 kg for the “scarpetta” — mopping up the sauce!)

PROCEDURE:

1. In a terracotta pan or heavy-bottomed pot, gently sauté the garlic, olive oil, chili pepper, and parsley stalks over medium-low heat for about 2 minutes, just until fragrant.

2. Add the cleaned octopus, cover with a lid, and cook for 20–30 minutes, until the liquid they release has almost completely reduced.

3. Stir in the cherry tomatoes, olives, and capers. Cover again and simmer for another 10–15 minutes.

4. Remove the lid and let the sauce thicken slightly until rich and glossy.

5. Serve immediately with plenty of crusty bread to soak up every last bit of sauce.

Enjoy — and don’t forget the scarpetta!