restaurantTraditional recipe

Polpo alla Gallurese

Name: Polpo alla Gallurese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 1 kg octopus; 400g potatoes; 300g cherry tomatoes; 80g olives; 2 cloves garlic; 1 bunch parsley; 4 tablespoons extra virgin olive oil; 100ml white wine; to taste salt

EasyschedulePrep: 20 minutilocal_fire_departmentCook: 45 minutigroup4 persone

Polpo alla Gallurese is stewed with potatoes, cherry tomatoes, and olives. The octopus from the seas of Gallura, caught among the granite rocks of Costa Smeralda, is tender and flavorful.

In the restaurants of Porto Cervo and Santa Teresa di Gallura, it is one of the most requested dishes.

Preparation

1
Clean the octopus and cut it into pieces. Cut the potatoes into cubes.
2
Sauté the garlic in the oil. Add the octopus and brown for 5 minutes.
3
Deglaze with white wine.
4
Add potatoes, diced cherry tomatoes, and olives.
5
Cover and cook over low heat for 40 minutes.
6
Serve with fresh parsley.

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Chef's Tips

The octopus becomes tender with slow cooking. Do not add water: the octopus releases its own liquid. The cork stopper in the pot (a Sardinian tradition) helps tenderize the octopus.

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