Octopus with garlic (polipi veraci all'aglio)
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | Octopus (about 1 1/2 pounds each) | |
| ¼ | cup | Olive oil |
| 5 | Cloves garlic, crushed | |
| 1 | Bay leaf | |
| ½ | teaspoon | Cumin seeds |
| Salt | ||
| 1 | small | Green pepper, chopped |
| Rosemary leaves and parsley | ||
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 the meat more tender. Wash them in running water until they are very white; do not dry but put them in an earthenware dish and season with oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string. Put the dish over a very low heat for 1 to 2 hours, according to the size of the octopus. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley.
Serve in a tureen.
From "Feast of Italy", translated from the Italian edition published by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.
Thomas Crowell, New York. ISBN 0-690-00059-6 It doesn't make reference to it in the text, but in the pictures of both these dishes, it shows one or two largish octopi garnished with rosettes of baby octopi tentacles. I imagine you'd do quite well using the 'baby' octopi like those I see sold around here in the supermarkets, or even with squid.
Posted by Stephen Ceideberg; September 7 1992.
Posted from the Echo's Library 02/21/95 by Frank Skelly Submitted By FRANK SKELLY On 02-21-95