Side Pannel
Octopus with Garlic (Polipi Veraci All'aglio)
Octopus with Garlic (Polipi Veraci All'aglio)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Italian
Ingredients List
- 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
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.
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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