Imagine the Gulf of Naples, its light and its sea: and then imagine the octopus to Luciana. Drowned in a fresh tomato sauce, with capers and olives. The perfect sauce to make 'shoe’ with a slice of homemade bread. A second easy fish, as you can see looking at the VIDEO RECIPE STEP BY STEP on my YouTube channel. Certain, enjoyed with the spectacle of Vesuvius in the eyes are even more good, but also prepared at home will make you rejoice. The squid and octopus to Luciana are a typical dish of Neapolitan cuisine: They are so called because their origins lie in the village of Saint Lucia fishermen. They are a second quick and tasty fish, prepared with few ingredients.
You can use fresh tomatoes in season, or a few tablespoons of tomato sauce: In this case, You may also take advantage of the sauce for seasoning a paste. A little’ as when preparing OCTOPUS IN OLIVE AND TOMATO SAUCE. Tradition has it that the octopus to Luciana are cooked in an earthenware pot or cast iron.
Difference between octopus and dormouse
To prepare this recipe you can use either the octopus is octopus. Of course, the cooking time and change, in the case of octopus, They stretch But I prefer the octopus because they are smaller, tender and tasty, cook more quickly and serve whole, while the octopus you have to serve it to pieces. But what's the difference between octopus and moscardino?
lnnanzitutto are both cephalopods. The dormouse (Eledone moschata) however, it is smaller (700 grams maximum) and its meat is considered less valuable: it is also seen on the market fish stalls. Where the octopus on average by more than dormouse coast. How to distinguish the two shellfish? From the tentacles: the octopus has a double row suckers on the tentacles, while the moscardino single row of suckers. In addition to the tentacles, which I am a clue to the beginner's test, dormouse is also lighter than the octopus: It is of whitish-gray color, He has a proportionately smaller head.
And if you love octopus and squid also given a look at all my RECIPES WITH THE OCTOPUS, where a variety of main course but also the first tasty and quick to prepare dishes such as RIGATONI SAUCE’ WHITE OCTOPUS. And read my article on OCTOPUS COOKING TECHNIQUES: there are many, all to try. Now run out to buy fish. And have a nice day!
MOSCARDINI ALLA LUCIANA (easy recipe)Print This
- 800 grams of moscardini
- 250 grams of fresh Piccadilly-type tomatoes
- 2 cloves of garlic
- a small piece of chili pepper
- salt and pepper, to taste
- fresh parsley, to taste
- Capers in salt, to taste
- 100 milliliters of dry white violet
- Gaeta olives, to taste
- extra virgin olive oil, to taste
The preparation of the Moscardini at Luciana is very simple: check that the moscardini are clean, that the head has been emptied of the entrails and that the beak at the base of the tentacles has also been removed, as you see in VIDEO RECIPE.
Clean the garlic and brown garlic and chilli in extra virgin olive oil over low heat, so that the garlic just colors giving taste to the oil without becoming dark. Add the moscardini and brown them in the oil on each side, always on low heat, until they have changed color, turning bright pink from white-graystris.
While the moscardini are browning, wash the tomatoes and cut them in half. Finely chop the parsley and disax the capers in cold water.
When the fly-halfs have changed color, add the tomato and half the chopped parsley. Brown, Deglaze with white wine and allow to evaporate the alcohol part. When the alcohol has evaporated, salt and cook the covered moscardini for about 30 minutes. When the sauce of Luciana moscardini will be dense and tasty, add the dissalated capers and olives, then a little bit’ freshly ground pepper. Continue cooking for another 5-10 minutes. Serve the Luciana moscardini with one or two slices of homemade toasted bread and drizzled with extra virgin olive oil. Bon appétit!