"Moscardini alla Luciana”: baby octopus in red sauce

This recipe is inspired by famous Neapolitan recipe “Polpo alla Luciana” that takes its name from the seaside village of Santa Lucia.

Cooking time: 40 mins

Prep time: 20 mins

Ingredients for 4 people

What do you need?

• 800 gr of baby octopus

• 400 gr of tomato sauce

• 2 garlic cloves

• 1 chili pepper (peperoncino) without seeds

• 1 spring of fresh parsley

• a glass of dry white wine

• extra virgin olive oil

• salt to taste

How to proceed?

1. Clean baby octopus: empty the pouch from the entrails, remove eyes and beak; wash them carefully.

2. Prepare a saucepan over medium heat and add two tablespoons of olive oil.

3. Add the garlic cloves and chili pepper and let it cook for 1 minute.

4. When garlic is golden, remove it and add baby octopus.

5. Cook for 10 minutes over high heat.

6. Add white wine and let it evaporate completely (3 minutes) .

7. Add tomato sauce and mix. Bring to a boil, lower the heat and cover. Cook for about one our until baby octopus are tender.

8. Add little salt, be careful not to add too much as octopus are already savory.

9. Complete with finely chopped parsley and a drizzle of extra virgin olive oil.

10. Let it rest for few minutes. Your “Moscardini alla Luciana” are ready to be served with slices of toasted bread!