Pignata style Octopus

This is one of the most famous dish of Salento. Its’ name come from the pignata, a pot made of cast iron where people use to cook the octopus and then serve it. It looks like this

Clearly I didn’t have one here in Shanghai, but I have replaced it (as many people do nowadays in Italy as well) with a pressure cooker, which reduce the cooking time and makes the octopus tender.

I’ve bought the octopus on Smartdirect.cn (38 rmb per kg).

Ingredients (for 4 servings):

  • 1 kg octopus – 1公斤章鱼
  • 400 g tomatoes – 400克蕃茄
  • 1/2 onion – 1/2洋葱
  • 1/2 glass of white wine – 1/2杯白葡萄酒
  • olive oil and parsley – 橄榄油和香菜

Wash and cut the octopus in small pieces. Heat some oil and cook the onion till soft. 将章鱼洗干净切块。在高压锅里把橄榄油和洋葱炒软。

Add then octopus and saute. 加入章鱼

Pour in the wine and let evaporate. 倒入白葡萄酒,使酒精蒸发掉

Add now the tomatoes cut into cubes, and some chopped parsley close you pressure cooker and let cook for about 20 min. 把切块的番茄和香菜入锅。将高压锅盖子盖上并煮至约20分钟。

Do not add salt nor water! The octopus is already really salty and while cooking it will release some water.不要加食用盐和水

When ready add some more chopped parsley and black pepper (if you like).煮熟之后再加一点新鲜香菜和黑辣椒。

One serving provides:

  • Calories:  161 (from fat 96)
  • Fat: 11 g
  • Carbohydrates: 6 g
  • Protein: 6 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.