Octopus With Garlic (polipi Veraci Allaglio) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Octopus, (about 1 1/2 pounds
1/2 tsp: Cumin seeds,
-each),
Salt,
1/4 cup: Olive oil,
1 small: Green pepper, chopped
5 Cloves: garlic, crushed
Rosemary leaves and parsley,
1: Bay leaf,
Directions:
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 doesnt 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 youd 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 Echos Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95
Source from luhu.jp
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 doesnt 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 youd 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 Echos Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95
Source from luhu.jp