Italian
Octopus Stewed in Puttanesca Sauce with Roasted Potatoes
by Gambero Rosso · 452K subscribers on YouTube
A traditional Neapolitan octopus stew with olives, capers, and tomatoes, served with crispy roasted potatoes.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
12 items- Baby OctopusSmall octopus, cleaned
- GarlicTo taste
- Chili PepperTo taste, fresh or dried
- Olive OilExtra virgin
- 1 glassDry White WineFor deglazing
- Tomato PassataTo taste
- OlivesPreferably Gaeta or black olives
- CapersSalted or brined, rinsed
- PotatoesMedium-sized, boiled then roasted
- SaltTo taste
- ParsleyFresh, chopped
- Black PepperTo taste
Method
- Mince garlic and chili pepper; sauté in olive oil until fragrant.
- Add the octopus to the pan, arranging them like mushrooms with heads down, and brown until they turn purplish.
- Deglaze with a glass of dry white wine and let it evaporate completely.
- Add tomato passata, olives, and capers; cover the pan and simmer for about 40 minutes.
- Meanwhile, parboil potatoes, then roast them in olive oil with salt, parsley, and pepper until golden and crispy.
- Serve the stewed octopus and sauce over the roasted potatoes.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
