Italiano
The recipes of traditional Neapolitan cuisine.
In some vintage image there are still the old kiosks of Neapolitan ‘900 journeyman engaged in cooking in the street, steaming spaghetti topped in different ways. One of the favourite preparations was the one with polyps , preferably little ones . Therefore it was a poor dish considering the presence on the street . Within the reach of all. Even today, if you find yourself near Porta Nolana , close to Castel Capuano, or even in Via Foria near the Royal Botanical Gardens, there is still some restaurant which makes this cool dish .
Ingredients (for 4 people)
400 g spaghetti average size
4 medium-sized octopus
500 grams of chopped tomatoes or cherry tomatoes
150 g black olives
1 tablespoon capers
1 cup red wine
Extra virgin olive oil q.b.
Making of the recipe
Make sure that the octopus has been thoroughly cleaned . In a large pot , cover the bottom with oil. Put on the fire and hot oil , add the olives , pitted and chopped earlier , along with the tablespoon capers ( given the presence of capers , depending on your taste if necessary add salt , but only towards the end of cooking) . The time to smell the scent of olives and capers and add the octopus . Brown them about three minutes with olives and capers . Pour at this point the cup of red wine . The wine has evaporated , add the tomato pulp . Stir well , and after a while ‘ add water to cook for about 40 minutes. They are ready when the octopus has become soft. At this point you can add the spaghetti , cooked at the same time in another pot . Saute pasta and sauce and when you serve it, be sure that everyone may find a small octopus on top of spaghetti.
