Octopus with Garlic - Polipi Veraci All'Aglio

1. 1

   Cut out the eyes and mouth of the octopus.

2. 2

   Remove the ink sac and internal bone.

3. 3

   Cut off the tough points in the tentacles.

4. 4

   Put each octopus on a board and beat them well to break the fibers and make the meat more tender.

5. 5

   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.

6. 6

   Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string.

7. 7

   Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus.

8. 8

   When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley.

9. 9

   Serve in a tureen.

* Per serving · 4 servings · Values may vary.