Italiano
The recipes of typical Neapolitan cooking.
The recipe comes from the island of Procida, the fantastic island of Arturo as indicate the literati. The octopus, or purpetiello told the dialect, goes right between the traditional foods of the Gulf of Naples, given the peculiarity of its waters and its coasts that allow this tasty fish to be found almost everywhere in Campania.
Serves 4: ½ kg of octopus are relatively small, 350 grams of spaghetti (or alternatively linguine), 1 clove of garlic, 400 grams of tomatoes datterini, bundle of chopped parsley ,, ½ cup white wine (if Falanghina possible), extra virgin olive oil, 100 gr black olives, one tablespoon of small capers, salt
Making of recipe
1- Make sure that someone, like the father, or a close relative, more generally, a lover of fishing, go fishing for you and you’ll face the purpetielli tribute
2- Make them already deliver clean and beaten with a pestle (so are softer) if possible
3- From this point here, you can make direct you otherwise you can never say: “Today, me, I cooked ….”
4- Then cut small octopus insert medium, of which you will use the tentacles for decoration of the dish
5- In a pan, fry a clove of garlic with a little ‘oil
6- After clearing the garlic as soon as it is browned, add the pieces of octopus and after a few minutes of browning, add even half a glass of white wine and cook until they turn red.
7- Taking the color, add the tomatoes datterini whole or at least cut in half, and cook for about three hours over very, but very low
8- If you need water for cooking, add water heated at the same time in another small pot
9- The olives and capers add them in the last half an hour without adding more water
10- Cook the spaghetti in salted water and drain al dente
11- Jump all in one skillet over high heat for a few minutes
12. Serve with chopped parsley and decorated with tentacles
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