Step 1: Clean and prepare the baby octopus. Rinse them under cold water and remove the beaks, eyes, and innards. Pat them dry and set aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until golden brown and fragrant.

Step 3: Add the baby octopus to the skillet and cook for about 5 minutes, stirring occasionally.

Step 4: Pour in the white wine and let it simmer for another 5 minutes. This will help tenderize the octopus and infuse it with delicious flavors.

Step 5: Add the diced tomatoes and season with salt and pepper to taste. Stir well to combine all the ingredients.

Step 6: Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes or until the octopus is tender and cooked through. Stir occasionally to prevent sticking.

Step 7: Once cooked, remove the skillet from the heat and sprinkle the chopped parsley over the octopus. Give it a gentle stir to incorporate the parsley.

Step 8: Serve the Luciana-style baby octopus hot with crusty bread or over a bed of spaghetti for a complete meal. Enjoy!

Now you have the secrets to cooking a delicious Luciana-style baby octopus dish. Impress your loved ones with this authentic Italian recipe that will transport them to the beautiful coastal regions of Italy. Don’t be surprised if they ask for seconds! Buon appetito!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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