*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Octopus (about 1 1/2 pounds
      1/4   c            Olive oil
    5                    Cloves garlic, crushed
    1                    Bay leaf
      1/2   ts           Cumin seeds
    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 earthen- ware
   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 between 1
   and 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 reseattes 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.
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