Main Course

Polpo Alla Pignata

Name: Polpo Alla Pignata
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 porcí
Cuisine: italian
Ingredients: 1,5 kg octopus cleaned; 500 g cherry tomato halved; 300 g potato peeled and cubed; 4 stroužek garlic sliced; 0,25 hrnek parsley fresh, chopped; 0,5 hrnek dry white wine; 3 lžíce extra virgin olive oil; 1 lžička salt; 0,5 lžička black pepper freshly ground; 0,5 lžička chili flake (volitelné)

This traditional Puglian dish features tender octopus slow-cooked in a terracotta pot with simple, fresh ingredients. The octopus braises in its own juices and a rich tomato sauce, resulting in a deeply flavorful and comforting meal. Serve with crusty bread to soak up all the delicious sauce.

Originální recept od Forkin

Celkový čas: 2 h 20 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 530 kcal

Bez lepku

Informace o alergenech: může obsahovat ryby, měkkýši a siřičitany. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

1,5 kgoctopus, cleaned
500 gcherry tomato, halved
300 gpotato, peeled and cubed
4 stroužekgarlic, sliced
0,25 hrnekparsley, fresh, chopped
0,5 hrnekdry white wine
3 lžíceextra virgin olive oil
1 lžičkasalt
0,5 lžičkablack pepper, freshly ground
0,5 lžičkachili flake(volitelné)

Vybavení

terracotta pot · dutch oven · cutting board · knife

Postup

Krok za krokem

1
If your octopus is not pre-tenderized, freeze it for at least 24 hours, then thaw completely before cooking. This helps break down the fibers and ensures tenderness.
2
Rinse the cleaned octopus thoroughly under cold water.
Přibližně 1 min
3
In a large terracotta pot or heavy-bottomed Dutch oven, arrange the octopus at the bottom.
Přibližně 2 min
Poznámka kuchaře: A terracotta pot (pignata) is traditional and provides excellent heat distribution, but a good quality Dutch oven works just as well.
4
Scatter the halved cherry tomatoes, cubed potatoes, sliced garlic, and chopped parsley over the octopus.
Přibližně 3 min
5
Pour in the dry white wine and drizzle with extra virgin olive oil.
Přibližně 1 min
6
Season with salt, freshly ground black pepper, and chili flakes if using.
Přibližně 1 min
7
Cover the pot tightly with its lid. If using a Dutch oven, ensure a very good seal; you can even place a piece of parchment paper under the lid for extra tightness.
Přibližně 1 min
Poznámka kuchaře: The tight seal is crucial to trap the steam and allow the octopus to cook in its own juices.
8
Place the pot over very low heat on the stovetop or in an oven preheated to 150°C (300°F).
Přibližně 1 min
Poznámka kuchaře: Cooking very slowly is key for tender octopus.
9
Cook for at least 2 hours, or until the octopus is fork-tender. Do not lift the lid during the first 90 minutes of cooking.
Přibližně 2 h
Poznámka kuchaře: The cooking time can vary depending on the size and type of octopus. Check for tenderness by piercing with a fork.
10
Once tender, carefully remove the pot from the heat. The octopus will have released a significant amount of liquid, creating a rich sauce.
11
Serve immediately from the pot, drizzling with extra fresh olive oil and a sprinkle of fresh parsley if desired. This dish is excellent with crusty bread.

Na porci

Výživové hodnoty

79%Skóre

Kalorie: 530,1kcal
Bílkoviny: 70,6g
Sacharidy: 20,5g
Tuky: 14,3g
Vláknina: 3,6g
Cukry: 4,2g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store any leftover polpo alla pignata in an airtight container in the refrigerator.

Ohřívání

Gently reheat on the stovetop over low heat until warmed through, or in the microwave.