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 porcje
Cuisine: italian
Ingredients: 1,5 kg octopus cleaned; 500 g cherry tomato halved; 300 g potato peeled and cubed; 4 ząbek garlic sliced; 0,25 szklanka parsley fresh, chopped; 0,5 szklanka dry white wine; 3 łyżka extra virgin olive oil; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 0,5 łyżeczka chili flake (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 20 min
Porcje: 4
Trudność: Średni
Na porcję: 530 kcal

Bezglutenowy

Informacja o alergenach: może zawierać ryby, mięczaki i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1,5 kgoctopus, cleaned
500 gcherry tomato, halved
300 gpotato, peeled and cubed
4 ząbekgarlic, sliced
0,25 szklankaparsley, fresh, chopped
0,5 szklankadry white wine
3 łyżkaextra virgin olive oil
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground
0,5 łyżeczkachili flake(opcjonalnie)

Sprzęt

terracotta pot · dutch oven · cutting board · knife

Sposób przygotowania

Krok po kroku

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

Wartości odżywcze

79%Ocena

Kalorie: 530,1kcal
Białko: 70,6g
Węglowodany: 20,5g
Tłuszcz: 14,3g
Błonnik: 3,6g
Cukry: 4,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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