Steps to Prepare Gordon Ramsay Polpo alla Luciana

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, polpo alla luciana. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Una ricetta antica dei pescatori di Santa Lucia. Ho preparato questo piatto per La Ricetta di #RTP. Il polpo alla luciana è un secondo piatto di pesce tipico della gastronomia napoletana. Lavate i polpi sotto acqua corrente e poi puliteli eliminando il becco, gli occhi e la sacca.

Polpo alla Luciana is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Polpo alla Luciana is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook polpo alla luciana using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Polpo alla Luciana:

1. Take 1 large octopus
2. Get 1 dozen cherry tomatoes
3. Take 2 cloves garlic chopped
4. Get 1 dozen pitted black olives
5. Get Spoonful capers
6. Prepare 100 ml tomato passata sauce
7. Prepare to taste Peperoncino, dried chilli
8. Take Lots of fresh parsley
9. Take Olive oil
10. Make ready Pinch salt

For this post, I used pre-cleaned frozen octopus that is pretty. Il Polpo alla Luciana è un secondo piatto di pesce tipico della cucina partenopea: polpo o polipetti freschi affogati nel sugo di pomodoro con olive e capperi! I do not know who Luciana was. Let's assume she was a woman from Naples with a passion for octopus.

Instructions to make Polpo alla Luciana:

1. Wash and chop octopus into small pieces. Chop garlic and tomatoes. Cook garlic and tomatoes in olive oil for about 3-4 minutes
2. Add chopped olives, chilli, capers and lots of parsley. Then add the octopus and cook for a few minutes until it releases its water. Add passata, stir well
3. Simmer uncovered stirring occasionally for about an hour, check for salt. Add more fresh parsley to serve. Trust me it's amazing! 😅

I do not know who Luciana was. Let's assume she was a woman from Naples with a passion for octopus. So let's be respectful of this and find out how to make a yummy dish out of one of the most. Come tutti i piatti della tradizione culinaria partenopea, anche il famosissimo "Polpo alla Luciana" ha origine antiche. La sua storia è legata a quella del Borgo di Santa Lucia.

So that’s going to wrap it up with this exceptional food polpo alla luciana recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!