OVERVIEW
Named after named after the Santa Lucia seafront in Naples, this isn’t low & slow in the traditional American sense, but it is the kind of slow cooking that’s core to a lot of European cuisine: simple ingredients simmering for hours in their own increasingly flavoursome juices.
FRY THE GARLIC AND TOMATOES
Set your EGG up for direct cooking with the Stainless Steel Grid in place. Target temperature is 180˚C.
Heat the olive oil in a Dutch Oven. Add the garlic, tomatoes and chilli flakes and cook for 10 minutes then set aside.
SLOW COOK THE OCTOPUS
Switch to an indirect setup by installing the ConvEGGtor in a legs-up position, topped with the grid. Bring the temperature down to 110˚C.
Add the whole octopus to the pan, along with the capers and the olives and cook for 2 hours.
Scatter over the parsley and lemon juice. Season and serve with some crusty bread.
