polipo alla luciana

/poh-LEE-poh ahl-lah loo-CHYAH-noh/
[Italian]

A dish from Campania of octopus cooked slowly over a long time in olive oil with garlic and parsley, sometimes with tomatoes, and flavoured with the local diavolicchio peppers. It can just be poached in water and served with olive oil and lemon.

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