Polipo Alla Luciana


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

How to make the Polipo Alla Luciana – Octopus Luciana style:

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. Seal the pot with aluminum foil fastened with string, and place the cover on top. Cook over low heat or in an 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 the 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.

This preparation is called Alla Luciana because it is a favorite among the fishermen of Naples, particularly those from Santa Lucia’s point (Luciana).

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.