Moscardini alla luciana

Name: Moscardini alla luciana
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 35 g extra virgin olive oil; 3 units parsley stalks whole; 2 cloves fresh garlic unpeeled; 600 g fresh baby octopus whole; 180 g red cherry tomatoes halved; 200 g chopped tomatoes; 60 g pitted black olives whole; 25 g desalted salted capers whole; 3 Liffo spoons fine salt; 1 pinch black pepper

Prep time:: 15 min
Cook time:: 70 min
Total time:: 85 min
Serves:: 4

Ingredients

for 4 servings

extra virgin olive oil 35 g
parsley stalks 3 units whole
fresh garlic 2 cloves unpeeled
fresh baby octopus 600 g whole
red cherry tomatoes 180 g halved
chopped tomatoes 200 g
pitted black olives 60 g whole
desalted salted capers 25 g whole
fine salt 3 Liffo spoons
black pepper 1 pinch

Allergens: fish, molluscs

"Alla luciana" comes from Santa Lucia, the fishermen's quarter of Naples. It is a gentle braise with tomato, oil, garlic and parsley, made for small octopus: low, long heat breaks down the connective tissue and turns them tender, where a high flame would make them rubbery. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 35 g of extra virgin olive oil, 3 units of parsley stalks, whole and 2 cloves of fresh garlic, unpeeled.

Nel primo contenitore mettete 35 g di olio extravergine di oliva, 3 unità di gambi di prezzemolo interi e 2 spicchi di aglio fresco in camicia.

Container 2

In the second container put 300 g of fresh baby octopus, whole.

Nel secondo contenitore mettete 300 g di moscardini freschi interi.

Container 3

In the third container put 300 g of fresh baby octopus, whole.

Nel terzo contenitore mettete 300 g di moscardini freschi interi.

Container 4

In the fourth container put 180 g of red cherry tomatoes, halved.

Nel quarto contenitore mettete 180 g di pomodorini rossi a metà.

Container 5

In the fifth container put 200 g of chopped tomatoes, 60 g of pitted black olives, whole, 25 g of desalted salted capers, whole, 3 Liffo spoons of fine salt and 1 pinch of black pepper.

Nel quinto contenitore mettete 200 g di polpa di pomodoro, 60 g di olive nere denocciolate intere, 25 g di capperi sotto sale dissalati interi, 3 cucchiai Liffo di sale fino e 1 pizzico di pepe nero.

Select when the recipe should be ready

Liffo needs 70 minutes of cooking for this dish.

Tips

Use fresh baby octopus. Clean them by removing entrails, eyes and mouth and rinse before placing in containers. Prefer Itrana variety olives, also known as Gaeta olives, and cherry or datterino variety tomatoes. Add fresh or dried chili if desired in the container along with the tomato pulp.

Plating

Remove parsley stems and garlic cloves. Cut the baby octopuses into smaller pieces if necessary. Season to taste with chopped fresh parsley and extra virgin olive oil, served raw. Excellent paired with slices of lightly toasted bread.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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