to be cooked in their own ink,
which makes a rich black sauce,
with a very strong flavour), and
left in running water for some
minutes, then beaten like a steak
(in fact I have seen the Greeks
bashing them against a rock), for
they can be very tough. Then cut
off the tentacles and cut the body
into strips about the same size.
Blanch them in boiling water, drain
them and peel off the skin.* The
pieces are then put in an earthen-
ware casserole with 2 or 3 large
onions cut up, garlic, a branch of
thyme, salt and pepper, and 2 or 3
tablespoons of tomato pulp, and
ff
(ff)
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