Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Octopus (about 1 1/2 pounds 1/2 ts Cumin seeds
-each) Salt
1/4 c Olive oil 1 sm Green pepper, chopped
5 Cloves garlic, crushed Rosemary leaves and parsley
1 Bay leaf

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

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