ItalianVenetian
Polpo in Galera
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Tuscan recipe of octopus slowly braised in tomato sauce with olives, served on crispy bread crostini.
- Cook
- 1h 5min
- Difficulty
- medium
Ingredients
13 items- 1 kgOctopusFresh, about 1 kg
- 2 pcsTropea Spring OnionUse both white and green parts
- 1/2 pcsTuscan Red Onion
- Tomato PassataGenerous amount
- Tuscan OlivesTuscan olives or Gaeta olives
- Bay LeavesA few bay leaves
- 1 tbspTomato PasteDouble concentrated tomato paste
- Olive OilExtra virgin olive oil, generous
- Black PepperTo taste, generous
- White WineDry white wine
- Country BreadSourdough or country bread, sliced thick
- ParsleyFresh, chopped, for garnish
- Garlic(optional) — Optional, for grating on the bread
Method
- Finely chop the Tropea spring onion (including the green part) and half a red onion. Heat olive oil in a casserole and sauté the onions with bay leaf until softened.
- Clean the octopus: remove the beak and eyes, cut into pieces (including the head). Add the octopus to the pot, season generously with black pepper. Cover and cook on medium heat for 10 minutes.
- After 10 minutes, add white wine and let the alcohol evaporate for about 5 minutes.
- Add the olives, tomato passata, and a tablespoon of double concentrated tomato paste. Stir gently, cover, and cook on low heat for 50 minutes (or until octopus is tender).
- Meanwhile, slice the bread into thick slices. Place on a baking sheet, drizzle with olive oil and a sprinkle of pepper. Toast in a preheated oven at 200°C (400°F) for 5 minutes, until golden and crispy.
- To serve, place the toasted bread on a plate, spoon the octopus and sauce over the top. Garnish with chopped fresh parsley and, if desired, a grating of fresh garlic.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
