Matteo Rubettino presents L’Italia in Cucina — a weekly segment in which he interviews various chefs to discuss regional Italian classics. In the first segment, Melbourne-based chef Salvatore Caccioppoli offers a recipe for baby octopus cooked the Luciana way. The name "Luciana way" comes from the district of Santa Lucia in Naples — a popular fisherman’s area. This dish is a traditional entree from the city of Naples, where all the perfect ingredients to make it can be found.
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- 1 kg baby octopus, cleaned
- dash of white wine
- 1 lemon, juiced
- 100 g ground pepper
- 100 g chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wine match Falanghina del Sannio from Campi Flegrei, Campania, Italy
Heat a large pot over high heat. Add the garlic and a tablespoon of olive oil. Fry for 1 minute. Add the octopus, a dash of white wine and a little water. Reduce heat to low and steam for one hour.
Allow the octopus to cool. Strain the octopus. Dress with the remaining olive oil, lemon juice, pepper and parsley.