Recipe no. 137 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 72.
Ingredients
- octopus
- oil
- onion
- tomatoes
- white wine
- garlic
- parsley
Preparation
- Preparation and initial cookingPrepare and cut an octopus as above; put a few spoonfuls of oil in a saucepan with a chopped onion, brown it and add the octopus, letting it brown together, then add 3 or 4 peeled and finely chopped tomatoes.
- Adding liquid and cookingWhen everything is well browned, add liquid with half a bottle of white wine and as much boiling water; season with salt and pepper, add a bouquet garni and let it cook covered and slowly.
- FinishingWhen the pieces are tender to the touch, add 2 chopped cloves of garlic with a good pinch of parsley and serve.
Reboul's text
Prepare and cut an octopus as above; put a few spoonfuls of oil in a saucepan with a chopped onion, brown it and add the octopus, letting it brown together, then add 3 or 4 peeled and finely chopped tomatoes. When everything is well browned, add liquid with half a bottle of white wine and as much boiling water; season with salt and pepper, add a bouquet garni and let it cook covered and slowly. When the pieces are tender to the touch, add 2 chopped cloves of garlic with a good pinch of parsley and serve.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| póupre | octopus |
| òli | oil |
| cebo | onion |
| toumàti | tomatoes |
| vin | white wine |
| besuscla | to brown |
| amaneu | bouquet garni |
| aiet | garlic |
| juvert | parsley |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 137, page 72. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.