Octopus
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Octopus". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Octopus. If it is alive, beat it forcefully on a stone with a club; then get a little hot water, blanch the octopus well, cut it into bite-sized pieces a finger's length long, and put them into a pot with some oil on top of the coals away from the fire; do not put in water, rather cook them very slowly in oil; then get a little fried onion and fragrant herbs with spices, verjuice and a little water, mix everything together and boil it a short while; then serve it.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

226. OCTOPUS. Octopus is a very hard fish, and because of this it is flogged and beaten a great deal; and then wash it well, and put it in a pot to cook with an onion, and a little oil; and do not cast in salt because this fish by itself is salty enough, nor water either, because by itself it makes enough water. And this water becomes like a reddish broth; and if you want to cast in a few spices it will be better, and seal the pot well so that no manner of vapor comes out of it; and remove the intestine that it has in its head; and when you set it to cook, put in a little water.

And eat this fish with parsley sauce.

And similarly this fish is eaten after being well-beaten and flogged, cut to pieces, and roasted on a spit, repeatedly greased with garlic and oil; and then [served] with your orange juice, and water, and salt, and oil, etc.

It is also eaten in dishes, made into a pottage, cut into small pieces and gently fried with your onion, and oil, and honey, and spices, and your sourness from vinegar, and a crustless piece of bread and your almonds ground with the bread, and blended with your broth, and strained, and cooked in your pot; and then prepare dishes, etc. [Libre del Coch]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

octopus
oil
onions
herbs
verjuice


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:188>. Accessed on April 2, 2020, 10:50 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:226>. Accessed on April 2, 2020, 10:50 am.




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