Molise Hot Purgatory, Polpi in Purgatorio Recipe from Country Cooking of Italy

It's already been a couple weeks since I shared Panelle, Sicilian Fritters, Gluten Free Recipe from The Country Cooking of Italy (Chronicle Books, Fall 2011) by Colman Andrews.

The catholic boy in me had to choose purgatory recipe below as second pick.

Polpi in Purgatorio (Spicy Octopus, Molise Style)

 In Southern Italy, dried red chile flakes—pepperoncini—are sometimes called la droga di poveri – “the drug of the poor”—because, unlike black pepper, grown in tropical climes and imported into Italy, chile plants grow in every yard. “Octopus in purgatory,” is a specialty of Molise, a small, largely bucolic region on the Adriatic, and the "newest" region of Italy, having been administratively separated from Abruzzo only in 1963. Called i pulepe ‘npregatorie in the local dialect, it is one of the spiciest Italian dishes I’ve encountered.

Serves 4

1/2 cup/120 milliliters extra-virgin olive oil
2 onions, finely chopped
2 garlic cloves, minced
8 to 10 sprigs Italian parsley, minced
2 teaspoons peperoncini, or more to taste
11/2 to 2 pounds/750 grams to 1 kilogram frozen octopus tentacles, thawed and cut into pieces about 2 inches/5 centimeters long
Salt

Polpi in Purgatorio

 Heat half the oil in a medium frying pan over medium heat. Add the onions, garlic, parsley, and peperoncini and cook, stirring frequently, until the onions soften, 6 to 8 minutes.

 Put the tentacles in a pot and add the onion mixture and the remaining oil. Add enough water just to cover the tentacles, then bring it to a boil over high heat. Reduce the heat to low, season generously with salt, cover, and cook, stirring occasionally, until the liquid has evaporated, about 2 hours. Serve immediately.

(* Recipe from The Country Cooking of Italy by Colman Andrews- Chronicle Books, Fall 2011- reproduced with permission of the publisher- all rights reserved- Photography by Hirsheimer and Hamilton)

Previous Post

Warm the Cockles at Ceviche Supper Club, London, December 6-7

Dec 5
Adding a little latin food flavor to your Supper Club might be all London residents need as December starts. "Tom & Carine invite you to a stimulating new supper club dedicated to celebrating Latin Americas’ favorite fishy dish; Ceviche. Instead of jetting to Latin lands for a fishy fix, simply take a seat on the Northern Line and head to sunny Tooting." Tom, the eminence grise behind Ceviche Supper Club is none other than the...
Next Post

5 Onion Songs Win You a Jar of Gluten Free Caramelized Onion Balsamic Spread

Dec 6
A gourmet spread could be all you need for the little canapes or amuse bouche you want to offer guests at your holiday party. The team at Robert Rothschild Farms wants to help. We have 2 jars of their Caramelized Onion Balsamic Spread for the taking (one jar per winner) In order to win, List 5 songs or music pieces with Onion in the title. Send your list to info [at] njconcierges [dot] com All...

Comments