Ingredients
800 gm octopus
2 cloves garlic
4 tbsp olive oil
125 ml dry sherry
1 large can italian peeled tomatoes
Directions
salt and pepper to taste
This ultra-simple Italian recipe can be served over rice or pasta.
Any size of octopus will do.
Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if
you want to add the ink to the sauce for a richer flavour. Brown 2
cloves of finely chopped garlic in 4 tablespoons of olive oil, then
add the octopus. Cover and cook over a low heat for 10 minutes. Add
125 mL dry sherry and the contents of a large can of Italian peeled
tomatoes. Break up the tomatoes, add the contents of the ink sac if
using and salt and pepper to taste. Cover and cook gently for about
an hour, or until tender, stirring from time to time.
From Meryl Constance' column in the Sydney Morning Herald, "Raw
Materials". 3/2/93. Courtesy, Mark Herron.
Servings: 6 servings
Polpo Con Salsa - Octopus With Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Sauce
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the distant past, certainly as far into history as the Egyptians, and quite possibly further than that. However, in the main part, these early cook books were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and dessert, something we still use today. This early Roman chef recounts how the Romans made use of many different herbs, including a few you will know such as thyme, rue and dill. For the centuries that followed, the powerful families of Europe strove to serve up the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down popular recipes of the day. By the time we get to the 20th century, recipe publications were greatly in demand due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Polpo Con Salsa Octopus With Tomato Sauce recipe.
