Poached octopus, also known as purpetiell affugat, is a typical Neapolitan recipe that originates in the village of Santa Lucia, thanks to a group of fishermen.
It is a simple but succulent dish that can be served as an appetizer or as a main course: the dish calls for octopus poached in tomato sauce, savored with white wine, parsley and chili pepper.
for 4 people
- 1 kg di octopus
- 100 grams of olive oil
- 2 fresh tomatoes
- 2 cloves of garlic
- 1 glass of dried white wine
- 1 sprig of parsley
- 1 or 2 chili peppers
- 1 knob of butter creamed with 1 teaspooon of flour
- Salt, pepper
Fry the croutons in oil until golden crisp and set them aside
Add olive oil, crushed garlic and crushed chili peppers to a casserole and brown.
Add the octopus, carefully washed, and cook covered for a few minutes. Add the white wine, chopped tomatoes, and chopped parsley. Mix and cook for 20 minutes.
Two minutes before removing from the flame, add the creamed butter and flour mixture and stir.
Add salt and pepper.
Serve on a platter together with the croutons.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.