top of page

Om Sunil Takalkar

Octopus Luciana Style With Crostini



Its an well cooked octopus in tomatoes accompanied with baguette.


For The Bread

 French bread 1 large

Olive oil 1½ tbsp

Oregano 1 tsp

Salt 1/4 tsp

For The Octopus

 Extra virgin olive oil 4 tbsp

 Garlic 4 cloves

 Cayenne pepper powder 1/4 tsp

 Octopus 1 medium

 White wine 1 tbsp

 canned tomatoes 3nos

Parsley 1/4 tbsp

 Capers 1½ tbsp

 Olive 1/4 cup

 Salt 1½ tsp

 Ground black pepper 1/4 tsp



Pearl onions 3 smal

red capsicum ㅤ ㅤ 1 small

Lemon zest ㅤ ㅤ 1/4 nos

parsley oil 5-6 drop


1. Lay the crostini onto an oven sheet pan with parchment paper on it.

2.Sprinkle oil and salt and bake in the oven at 350°F/180°C for 4 to 6 minutes depending on the thickness of the crostini.

3. In a pot put the oil, garlic, cayenne pepper powder, and octopus

4.Let cook on the stove on medium heat for 15 minutes.

5.Add the white wine, tomatoes, parsley, capers, olives, and cook for another 20 minutes on low to medium heat.

6.Add salt and pepper.strain the soup.

7.Cut the cooked octopus.

8.Serve on a bowl or plate and garnish with pearl onions, red capsicum julienne, lemon zest, and parsley oil.

bottom of page