Ricetta di Giovanni Cifarelli
Ingredienti:
Procedimento:
Cuocere il polpo in abbondante acqua salata aromatizzata per circa 45 min.
Lavare e mondare le cicorie quindi cuocerle e successivamente ripassarle a fuoco vivo in una padella con olio e aglio.
Tagliare la puccia in due parti ed infornare quindi procedere con l’assemblaggio cominciando con le cicorie, il polpo leggermente scottato in padella, i pomodori secchi e finalizzarla con i peperoni cruschi.
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