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 porții
Cuisine: italian
Ingredients: 1,5 kg octopus cleaned; 500 g cherry tomato halved; 300 g potato peeled and cubed; 4 cățel garlic sliced; 0,25 cană parsley fresh, chopped; 0,5 cană dry white wine; 3 lingură extra virgin olive oil; 1 linguriță salt; 0,5 linguriță black pepper freshly ground; 0,5 linguriță chili flake (opțional)

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.

O rețetă originală de Forkin

Durată totală: 2 ore 20 min.
Porții: 4
Dificultate: Medie
Per porție: 530 kcal

Fără gluten

Informații despre alergeni: poate conține pește, moluște și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1,5 kgoctopus, cleaned
500 gcherry tomato, halved
300 gpotato, peeled and cubed
4 cățelgarlic, sliced
0,25 canăparsley, fresh, chopped
0,5 canădry white wine
3 lingurăextra virgin olive oil
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground
0,5 lingurițăchili flake(opțional)

Ustensile

terracotta pot · dutch oven · cutting board · knife

Mod de preparare

Pas cu pas

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

Valori nutriționale

79%Scor

Calorii: 530,1kcal
Proteine: 70,6g
Carbohidrați: 20,5g
Grăsimi: 14,3g
Fibre: 3,6g
Zahăr: 4,2g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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