Octopus with Garlic - Polipi Veraci All'Aglio
Yield
6 servingsPrep
30Cook
Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
octopus
|
* |
| ¼ | cup |
olive oil
|
|
| 5 | cloves |
garlic
crushed |
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | x |
salt
|
*
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
octopus
|
* |
| 59 | ml |
olive oil
|
|
| 5 | cloves |
garlic
crushed |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
cumin seeds
|
|
| 1 | x |
salt
|
*
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | 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.
