Octopus with garlic (polipi veraci all'aglio)
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Octopus with garlic (polipi veraci all'aglio)
  Garlic    Italian    Seafood  
Last updated 6/12/2012 1:01:28 AM. Recipe ID 24750. Report a problem with this recipe.
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      Title: Octopus with garlic (polipi veraci all'aglio)
 Categories: Italian, Seafood, Ceideburg 2
      Yield: 1 Servings
 
      2    Octopus (about 1 1/2 pounds
           -each)
    1/4 c  Olive oil
      5    Cloves garlic, crushed
      1    Bay leaf
    1/2 ts Cumin seeds
           Salt
      1 sm 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.
  
  




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Recipe ID 24750 (Apr 03, 2005)

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