Vasiliki Kouzina, Milan Ingredients 1 octopus 10 small white onions 1 tbs sugar 1 tomato, diced Red wine Balsamic vinegar Cognac (preferably Metaxa) Bay leaves Pepper Fresh oregano Honey
Preparation Cut the octopus in large portions. Put the tentacles aside, sprinkle with wild fresh oregano and balsamic vinegar and let it rest for a while. Peel and gently carve the onions. In a saucepan, preheat some olive oil, reduce the heat and let the onions sweat. Sprinkle with sugar. Add the octopus and the rest of the ingredients. Let it boil for one and a half hours or until the octopus is tender and soft and the sauce has thickened. Finally, add the honey and mix.
Konstantin Filippou, Vienna Ingredients 1/2 kg medium shrimps 4 fresh tomatoes 1 small onion 1 clove garlic, finely chopped 1 small green pepper 5 tablespoons olive oil 100 ml white wine 200g Greek Feta cheese 2 tbsp fresh parsley, finely chopped Salt, pepper, oregano, and lemon thyme White bread
Preparation Wash the fresh tomatoes, pour over the hot water and peel off the skin. Put the pulp in the blender. Wash the peppers, remove the stalks and seeds, and finely chop the meat. Heat the oil in a pan and sweat the finely chopped onion and the chopped garlic clove. Finish with white wine. Add peppers and briefly thicken. Add the tomatoes. Season with salt, pepper, oregano and lemon thyme. Allow to simmer for about 30 minutes until everything is cooked to the boil. Peel the shrimps, remove the black intestine, leaving the head and tail on it. Wash cold briefly, drip off. Preheat oven to 2000C. Place the prawns in a baking dish and cover with the mashed tomatoes. Sprinkle the crushed sheep's cheese over it. Wash the parsley, peel the leaves from the stems and place them in the shrimp-tomato mixture. Then place the mold in the oven and cover the shrimp Saganaki for about five to ten minutes or allow the cheese to boil. Serve with white bread.
Fine food & drinks of Greece September 2017