Polpi alla Luciana
From The gourmet's guide to Europe, 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 149. The excerpt below is the record exactly as published.
Polpi alia Luciana are small octopi stewed in an earthen pot with oil, tomatoes, chillies, and red wine. Between the pot and the lid a sheet of oiled paper
Cook this with the app: pantry check, scaling, and the assistant.