Name: Octopus with Garlic (Polipi Veraci All'aglio)
Ingredients: 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

This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Italian, Seafood, Ceideburg 2	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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