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Italian cuisine

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Octopus Luciana Style With Crostini

This recipe will show you how to make an octopus dish that is packed with flavor with a deliciously crisp crostini. This dish is so easy to make and the results are simply amazing.

Chef Enrico Alaggia

Chef Enrico Alaggia

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Octopus Luciana Style With Crostini

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Recipe

PRE TIME: 10 min

COOKING TIME: 21 min

TOTAL TIME: 31 min

2 SERVING

Ingredients:

ㅤ ㅤFor The Bread
1 large French bread
1½ tbsp. Olive oil
1 tsp. Oregano
1/4 tsp. Salt
ㅤ ㅤFor The Octopus
4 tbsp. Extra virgin olive oil
4 cloves Garlic
1/4 tsp. Cayenne pepper powder
1 medium Octopus
1 tbsp. White wine
17 oz. Cherry tomatoes, split
1/4 tbsp. Parsley
1½ tbsp. Capers
1/4 cup Olive
1½ tsp. Salt
1/4 tsp. Ground black pepper
ㅤ ㅤGarnish
3 small Pearl onions
Green onion ㅤ ㅤ
Lemon zest ㅤ ㅤ
Chef's special Oil ㅤ ㅤ

Directions:

Step 1

Step 1

1

Lay the crostini onto an oven sheet pan with parchment paper on it.

Step 2

Step 2

2

Sprinkle oil and salt and bake in the oven at 350°F/180°C for 4 to 6 minutes depending on the thickness of the crostini.

Step 3

Step 3

3

In a pot put the oil, garlic, cayenne pepper powder, and octopus.

Step 4

Step 4

4

Let cook on the stove on medium heat for 15 minutes.

Step 5

Step 5

5

Add the white wine, tomatoes, parsley, capers, olives, and cook for another 20 minutes on low to medium heat.

Step 6

Step 6

6

Add salt and pepper.

Step 7

Step 7

7

strain the soup.

Step 8

Step 8

8

Cut the cooked octopus.

Step 9

Step 9

9

Serve on a bowl or plate and garnish with pearl onions, green onion, lemon zest, and Chef's special Oil

Step 10

Step 10

10

Enjoy!

Final Notes

Final Notes

Try to poke the octopus with a fork and if the octopus results tender it is ready, if not cook more and check with a fork again every 2 minutes.