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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

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.


Recipes with similar titles:

226 OCTOPUS (Libre del Coch)

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