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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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 1|
|Calories from Fat: 189 (26%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 322.6mg||99 %|
|Sodium 1552.7mg||54 %|
|Potassium 2568.8mg||68 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 22.4g|
|Protein 102.1g||146 %|
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Calories per serving: 714
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