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POLIPO ALLA LUCIANA Octopus alla Luciana

Mail this recipe to a friend!	This preparation is called alla Luciana because it is a favorite among the fishermen of Naples, particularly those from Santa Lucia point (Luciana). 2 lbs. stone octopus 1/2 lb. ripe tomatoes, peeled, chopped and seeded 1 cup olive oil 1 handful parsley 1 clove garlic salt pepper	See Also:      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Gravina DOC      Greco di Tufo DOCG      Locorotondo DOC      Verdicchio dei Castelli di Iesi DOC      Vermentino di Gallura DOCG      Vernaccia di San Gimignano DOCG      Region      Campania
	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 to taste. Seal the pot with aluminum foil fastened with string, and place the cover on top. Cook over low heat or in oven at 425ºF for 1 1/2 hours, shaking the pot occasionally, so that the octopus does not stick to the bottom. Remove from oven. Polipo alla Luciana may be served in the cooking pot or dished out on a serving platter. Serve hot, warm or at room.

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