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You can cook our recipes too! Octopus au vin From Monk Epiphanios of Mylopotamos (the recipe is taken from the book AGION OROS COOKING, by Monk Epiphanios of Mylopotamos) Ingredients for 4-5 servings octopus from 1.5 to 2 kg 4-5 onions 5-6 cloves of garlic half a kilo of red wine 4 – 5 bay leaves black pepper in grains 200 g olive oil 1.5 tbsp tomato paste Clean and wash the octopus thoroughly and cook over low heat adding just a little water, as its own juices will be added. Don't forget to stir frequently. Once cooked, cut each tentacle into two or three pieces. Peel the garlic and onions and wash them. Chop the onions and sautÊ well in low fire with olive oil until browned well. Then add the whole garlic cloves, the octopus pieces, wine, bay leaves and pepper. Add the tomato paste, dissolved in a little water. In addition pour half of the broth to the baking sheet, where the octopus has boiled. Simmer the octopus with closed lid for about an hour and you will get a delicious meal that smells heavenly and is mashed in its own broth.



Gastronomy & Wine  
Gastronomy & Wine  

Located at the foot of Agion Oros with its unique culinary particularity of a diet based on vegetables and fish for the 2,500 monks living o...