This dish, whose name comes from the fishermen of the Neapolitan village of Santa Lucia, called “the Lucians”, requires fresh tomatoes and prolonged cooking in a container always covered, until a sauce of the density of syrup is obtained.

Ingredients

• 7-800 g of octopus
• 600 g tomatoes
• 1 dl of white wine
• 4 tablespoons of olive oil
• 1 bunch of parsley
• 1 clove of garlic

Directions

1. Clean the octopus, wash it and cut it into strips.
2. Blanch the tomatoes, remove the skin, seeds, hard parts, and chop them finely.
3. Brown the octopus with oil in a terracotta pan for 10-15 minutes. Wet with the wine, let it evaporate, then add the tomatoes.
4. Add a little pepper and continue cooking, in a covered container over low heat, for about an hour, until the octopus is tender and the sauce does not have the density of the syrup.
5. In the meantime, wash the parsley and chop it with the garlic.
6. At the end of cooking, sprinkle the preparation with the prepared mince and serve.