===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-25-94 (00:24)             Number: 380
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: BILL WALLS #349 @1205033*     Recvd: NO  
Subj: Octopus in Wine                Conf: (37) Home Cooki
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Re: Please

> Oh, please post the recipe for octopus in wine sauce.  My son BBS's using the
> handle OctopuS, and I would love to make him some.

You asked for it!  (I wonder where you would buy octopus?  Or are you going
to go deep sea diving for some?!)
       Octopus in Wine

1 octopus  (one or two kilos)
1 cup olive oil
1 cup of dry red wine
1 piece of cinnamon
3 cloves of garlic
black pepper and salt to taste

For the octopus to be soft and well done, it must be well beaten and rubbed
on a hard surface until it becomes white and its tentacles are swollen.  At
the same time the grease that covers it is removed too.  After this is done
remove the eyes, the mouth and the intestines with a small sharp knife.  Keep
the ink that is found in the octopus to use it for cooking.  Cut octopus into
two inch pieces and put in the saucepan WITHOUT any water on a low heat so
that it rejects its own water.  When there is little water left, add wine,
olive oil and spices.  Cover the saucepan and keep on cooking on a low heat
for about 50 - 60 minutes until the octopus becomes very tender.  When the
stock is reduced, add 1 - 2 cups of water.  It will be ready when there is a
thick sauce in the pan.  Serve with pilaff made with rice.  It is an excellen
"meze".  May also be served cold.

Just typing this has nauseated me!  (Yuck!)
     
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