Octopus With Garlic (polipi Veraci All’aglio)

It is never said in so many words that we are to give 10% in the NT, though it is worth pointing out that the tithe was not original to Moses and the Mosaic law. It is found early in the life of God’s people. Abraham paid a tithe to Melchizedek in Gen. 14, if you remember. There is some case there for arguing that the tithe is basic to human life as God ordered it. But, if you are not persuaded of that, remember that if the 10th is not our rule any longer, surely in the NT we are not going to argue that we should give less! We are not going to argue that having seen the Lord on the cross, having witnessed the resurrection, knowing as we now do what price was paid for our redemption, we should give less than they did in the OT? Surely not. Jesus, remember, makes a point of calling attention to the generous gift of a poor woman when she was worshipping at the temple and Paul makes a good deal of the sacrificial financial stewardship required of Christian believers. Now, perhaps we like the tithe after all!

Robert Rayburn

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Ceideburg 2, Italian, Seafood	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	t	Cumin seeds
		Salt
1		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

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1656 Calories From Fat: 507 Total Fat: 57.5g Cholesterol: 0mg Sodium: 304.6mg Potassium: 544.1mg Carbohydrates: 247.4g Fiber: 10.2g Sugar: 2.8g Protein: 34.1g