Polpo alla pignata
Octopus with tomatoes, onions, garlic and laurel is easy to make by simply cooking all the ingredients together until the octopus is tender, usually about 20 minutes. The 'pignata' is an earthenware container that was once used to cook food by the fire and, originally, this is how the dish was prepared.
- 1 mid-size octopus
- 3 chopped tomatoes
- 1 onion
- 1 handful of parsley
- 1 clove of garlic
- 1 leave of laurel
- Extra virgin olive oil
- Wash and cut the octopus in pieces and place in a pot.
- Add tomatoes, garlic, pepper, laurel leaf, chopped onion and olive oil.
- Cook until the octopus is tender.
- Serve hot.
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Mediterranean cuisine. Recipes from Puglia
Simple, quick and healthy recipes from the Mediterranean cuisine of the Puglia region of Italy. All recipes with full screen photos to guide and facilitate each stage of the preparation. Buy now and by just updating the book get new added recipes for free.