Oktapodi maratho krasato (octopus & fennel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Octopus |
| 1 | medium | Onion; chopped; *OR* |
| 5 | (scallions; chopped) | |
| ⅓ | cup | Olive oil |
| 1 | cup | Dry red wine |
| 1 | bunch | Fennel; chopped |
| 4 | Tomatoes (fresh or canned) peeled, seeded & chopped | |
| Salt & freshly ground pepper | ||
Directions
Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix.
Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
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