Octopus with Garlic - Polipi Veraci All'Aglio

Name: Octopus with Garlic - Polipi Veraci All'Aglio
Cook time: P2H
Total time: P2H
Yield: 6
Cuisine: Italian
Ingredients: octopus; olive oil; garlic; bay leaves; cumin seeds; salt; green bell peppers; rosemary leaves; parsley leaves

Submitted by Sonnycindy

YIELD

6 servings

PREP

COOK

READY

Ingredients

EACH OCTOPUS *

CUP OLIVE OIL

CLOVES GARLIC
crushed

EACH BAY LEAVES *

TEASPOON CUMIN SEEDS

X SALT *

SMALL GREEN BELL PEPPERS
chopped

X ROSEMARY LEAVES *

X PARSLEY LEAVES *

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 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.