ItalianVenetian
Polpo in Galera
by Casa Pappagallo · 705K subscribers on YouTube
A traditional Tuscan recipe for octopus cooked slowly 'in prison' (under parchment) with garlic, chili, white wine, and lemon.
- Difficulty
- easy
Ingredients
9 items- Olive OilExtra virgin olive oil
- GarlicWhole cloves
- Chili Pepper(optional) — To taste
- 2 pcsOctopusMedium-sized, cleaned
- White WineA splash
- 1/2 pcsLemonJuice only
- Parsley(optional) — For garnish
- Toasted BreadSlices for serving
- Salt(optional) — To taste, added at the end
Method
- Heat olive oil in a casserole. Add whole garlic cloves and chili pepper. Let them heat.
- Add the cleaned octopus (or octopuses) and brown them over high heat until they start releasing liquid.
- Reduce heat to low, add white wine, and cover the pan with a sheet of parchment paper, pressing it down. Cover with a lid (or tie with string if lid is light).
- Cook on low heat for almost an hour without lifting the lid.
- After an hour, remove the octopus. Continue cooking the liquid over high heat to reduce it until it thickens (at least 15 minutes).
- Turn off heat, add lemon juice (half a lemon), and adjust salt if needed.
- Serve on toasted bread slices, drizzle with some sauce, place octopus pieces, spoon more sauce, and garnish with parsley and optional lemon slices.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
