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@grinchvibe: Comment “Grinch” if you want one 😂😂#christmasgiftideas #christmas #grinch #funnygift #funny

Grinchvibe
Grinchvibe
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Friday 06 November 2026 21:25:31 GMT
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Polipetti alla Luciana 😄 This recipe comes from Santa Lucia, the old fishermen’s quarter by the sea, where the “luciani” brought home baby octopus and braised them slowly with tomato, olives and capers. They used no stock and added no water. The octopus releases its own juices and turns tender on its own. Full recipe below 👇 INGREDIENTS • Baby octopus, cleaned: 300 g / 10.5 oz • Extra virgin olive oil: 30 ml / 2 tbsp • Garlic, sliced: 2 cloves • Chili flakes: 1 g / ½ tsp • Cherry tomatoes, halved: 250 g / 9 oz • Gaeta or black olives: 30 g / ¼ cup • Capers, rinsed: 10 g / 1 tbsp • Fresh parsley, chopped: 5 g / 2 tbsp • Salt: to taste • Crusty bread: to serve PROCEDURE • Warm the olive oil with the garlic and chili over low heat. • Add the cherry tomatoes and cook for 5 minutes until they start to break down. • Add the olives and capers. • Add the baby octopus. Don’t add any water. • Cover tightly with a lid and braise low and slow for 40 minutes. • Check that the octopus is tender and the sauce has thickened. • Taste before salting, since the olives and capers are already salty. • Finish with parsley and a drizzle of raw olive oil. • Serve with crusty bread for the scarpetta. Buon appetito!
 #italianfood #octopus #seafood
Polipetti alla Luciana 😄 This recipe comes from Santa Lucia, the old fishermen’s quarter by the sea, where the “luciani” brought home baby octopus and braised them slowly with tomato, olives and capers. They used no stock and added no water. The octopus releases its own juices and turns tender on its own. Full recipe below 👇 INGREDIENTS • Baby octopus, cleaned: 300 g / 10.5 oz • Extra virgin olive oil: 30 ml / 2 tbsp • Garlic, sliced: 2 cloves • Chili flakes: 1 g / ½ tsp • Cherry tomatoes, halved: 250 g / 9 oz • Gaeta or black olives: 30 g / ¼ cup • Capers, rinsed: 10 g / 1 tbsp • Fresh parsley, chopped: 5 g / 2 tbsp • Salt: to taste • Crusty bread: to serve PROCEDURE • Warm the olive oil with the garlic and chili over low heat. • Add the cherry tomatoes and cook for 5 minutes until they start to break down. • Add the olives and capers. • Add the baby octopus. Don’t add any water. • Cover tightly with a lid and braise low and slow for 40 minutes. • Check that the octopus is tender and the sauce has thickened. • Taste before salting, since the olives and capers are already salty. • Finish with parsley and a drizzle of raw olive oil. • Serve with crusty bread for the scarpetta. Buon appetito!
 #italianfood #octopus #seafood

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