Agliata all’Algherese
Description
Sardinian culinary tradition doesn’t only include meat dishes; it also features numerous fish recipes, especially from coastal areas. In the Alghero region, in particular, it is customary to prepare agliata all’algherese, a flavorful fish dish made with small shark or octopus, ideal as a main course.
If you love seafood and want to try a new recipe, follow our instructions to prepare Alghero-style garlic sauce.
Ingredients
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- Octopus 1500 g
- Peeled tomatoes 800 g
- Garlic 4 spicchi
- Dried tomatoes 10
- Extra virgin olive oil 6 cucchiai
- White wine vinegar 200 ml
- Parsley 1 ciuffi
- Chili pepper q.b.
Instructions
- 1 To prepare the agliata, the first thing you need to do is clean the octopus: gut it, remove the eyes and beak, and rinse it thoroughly to remove any sand from the tentacles.
- 2 Place a large pot on the stove with plenty of salted water, immerse the octopus (making sure the tentacles are facing down), and cook for about 1 hour. Before draining, check that it’s cooked by pricking the meat with a fork; it should be tender.
- 3 Drain the octopus and let it cool slightly. Cut it into fairly large pieces and place them in a large bowl. Heat a pan with olive oil and add a mixture of garlic, dried tomatoes, and chili pepper; let it sauté for a couple of minutes at most, then add peeled tomatoes cut into cubes. Cook the sauce for about 30 minutes, season with salt, and add the vinegar.
- 4 When the vinegar has evaporated, pour the sauce over the octopus, season with chopped parsley, and refrigerate your agliata for a few hours before serving.
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