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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Octopus with Garlic (Polipi Veraci All'aglio)

  3. Categories: Italian, Seafood, Ceideburg 2

  4. Yield: 1 servings

  5. 2 Octopus

  6. 1 1/2 pounds

  7. 1/4 c Olive oil

  8. 5 Cloves garlic, crushed

  9. 1 Bay leaf

  10. 1/2 ts Cumin seeds

  11. Salt

  12. 1 sm Green pepper, chopped

  13. Rosemary leaves and parsley

  14. Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make

  15. the meat more tender. Wash them in running water until they are very

  16. white; do not dry but put them in an earthenware dish and season with

  17. oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish

  18. tightly with a sheet of waxed paper or foil tied around the top with

  19. 1 to 2 hours,

  20. according to the size of the octopus. When they are tender, drain

  21. them, season with additional oil, salt, green pepper, rosemary leaves

  22. and parsley. Serve in a tureen.

  23. From "Feast of Italy", translated from the Italian edition published

  24. by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.

  25. Thomas Crowell, New York. ISBN 0-690-00059-6

  26. It doesn't make reference to it in the text, but in the pictures of

  27. both these dishes, it shows one or two largish octopi garnished with

  28. rosettes of baby octopi tentacles. I imagine you'd do quite well

  29. using the 'baby' octopi like those I see sold around here in the

  30. supermarkets, or even with squid.

  31. Posted by Stephen Ceideberg; September 7 1992.

  32. MMMMM


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