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 porties
Cuisine: italian
Ingredients: 1,5 kg octopus cleaned; 500 g cherry tomato halved; 300 g potato peeled and cubed; 4 teentje garlic sliced; 0,25 kopje parsley fresh, chopped; 0,5 kopje dry white wine; 3 el extra virgin olive oil; 1 tl salt; 0,5 tl black pepper freshly ground; 0,5 tl chili flake (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 2 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 530 kcal

Glutenvrij

Allergeneninformatie: kan vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kgoctopus, cleaned
500 gcherry tomato, halved
300 gpotato, peeled and cubed
4 teentjegarlic, sliced
0,25 kopjeparsley, fresh, chopped
0,5 kopjedry white wine
3 elextra virgin olive oil
1 tlsalt
0,5 tlblack pepper, freshly ground
0,5 tlchili flake(optioneel)

Keukengerei

terracotta pot · dutch oven · cutting board · knife

De bereidingswijze

Stap voor stap

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.
Ongeveer 1 min
3
In a large terracotta pot or heavy-bottomed Dutch oven, arrange the octopus at the bottom.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 3 min
5
Pour in the dry white wine and drizzle with extra virgin olive oil.
Ongeveer 1 min
6
Season with salt, freshly ground black pepper, and chili flakes if using.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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).
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 uur
Tip van de kok: 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.

Per portie

Voedingswaarden

79%Score

Calorieën: 530,1kcal
Eiwit: 70,6g
Koolhydraten: 20,5g
Vet: 14,3g
Vezels: 3,6g
Suiker: 4,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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