Octopus successful wine and vinegar – classical crockery Athonite cuisineknown from recipes monk Epiphanius. Despite Lenten restrictions, the operation of wine, vinegar and earthy broth creates a affluent and heavy taste.
On Mount Athos astir 200 days a year nutrient is prepared without oil. Therefore, connected those days when lipid is allowed, dishes are made arsenic aromatic and expressive arsenic possible.
Ingredients (for 6 servings)
Basic:
- 1 ample octopus (about 1.5 kg), peeled
- 2 bulbsdiced
- 4 cloves garlicsliced
- 5 bay leaves
Liquids and base:
- 1 solid dry reddish wine
- 1/2 cupful red wine vinegar
- 2/3 cupful olive oil
Additionally:
- 1 tbsp. spoon tomato paste
- black peppercorns
Cooking method
- Place octopus into the pan, adhd 2 bay leaves, screen and navigator implicit debased vigor for astir 50 minutes until soft. If necessary, adhd a small water.
- Save 1 cupful brothremaining aft cooking.
- Remove the octopus, abstracted it into tentacles and chopped into pieces if necessary.
- In a wide frying pan Heat the olive lipid and fry the bulb until airy golden. Add ail and navigator a small more.
- Add octopus, stir, then determination successful wine And vinegar.
- Add tomato paste diluted successful the reserved broth, remaining bay leaves and achromatic pepper.
- Bring to a boil, then trim vigor and navigator until the liquid has evaporated and you are near with a thick, flavorful sauce.
Editorial comment
Athonite cuisine erstwhile again shows that limiting ingredients does not mean limiting taste.
Octopus with wine and vinegar gives a analyzable equilibrium of acidity and extent without the use of dense sauces.
This is not conscionable a Lenten dish, but a full-fledged gastronomic technique.
See also: Athonite cuisine for Lent: 26 recipes from monk Epiphanius from Athos
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