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Sunday, April 22, 2012

Chtapodi Ladorigani ( Marinated Octopus )




Summary
Octopus in a vinegrette marinade. Goes very well with ouzo, on a hot day, by the sea.
Servings: 6

Ingredients

  • 2.20 lb Octopus
  • 6 oz olive oil
  • 1-2 pinch oregano
  • 1-2 pinch pepper
  • 2-3 pinch salt
  • 3 oz vinegar (red wine)
Directions
  • Wash the octopus and remove the ink bag.
  • Place the octopus in a pot with the vinegar and a little water.
  • Bring to a boil and simmer until tender.
  • Cut the octopus into small pieces and add the salt.
  • Beat the oil, vinegar and oregano together and pour over the octopus and serve.
Source: www.eatgreektonight.com

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