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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 doesnt 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 youd 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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