1 small octopus (about 3 1/4 pounds)
1/2 cup olive oil
1 pinch rosemary
1 bay leaf
1 pinch oregano
1 tsp cumin seeds
1 chopped parsley
1 green chili pepper chopped
1/2 lb tomatoes, peeled and cut in strips
3 cloves garlic, (inner buds removed), , chopped
1 salt and pepper
1 lb spaghetti
Directions
Serves 4 to 6
The octopus must be very carefully washed and dried, and the mouth
removed. Cover the bottom of a saucepan with oil; add the rosemary,
bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and
chopped garlic. Place the octopus on top of this mixture and season
with salt and pepper. Cover the pot very tightly and simmer for about
45 minutes. Cook the spaghetti in plenty of boiling salted water
until it is 'al dente' (firm to the bite). Drain and turn onto a warm
serving dish. Mix the octopus sauce into the spaghetti. Serve piping
hot.
Servings: 4 servings
Adriatic Spaghetti - Spaghetti Dell'adriatico Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into history, certainly as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these early recipes were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Continuing our culinary historical journey, there were a couple of cookery books dating from the 1300s ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is served today, but instead descriptions of the types of meals enjoyed by the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new tastes was responsible for an increase in manuscripts on cookery, the majority of which are kept safe in academic collections. Over the succeeding few hundred years, the rich and powerful families of Europe competed to serve the most exotic banquets, and consequentially chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications are highly popular due to better eduction, more spare time and having more disposable income. The TV revolution brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Adriatic Spaghetti Spaghetti Dell'adriatico recipe.
