Delicious Lenten Recipe: Octopus over Wild Asparagus
Delicious Lenten Recipe: Octopus over Wild Asparagus
A delicious recipe from the Greek Lenten period that you can find at the Kyrimai Hotel in Mani.
Octopus over Wild Asparangus
Makes 3-4 servings 1 small octopus, about 1 kilo 100 gr. Pickles 100 gr. Red wine vinegar 200 gr. red wine 200 gr. cumin in powder a few leaves of bitter orange tree cut julienne 200 gr. wild asparagus 100 gr. black nightshade leaves 200 gr. olive oil 5 garlic cloves 1-teaspoon sugar salt & pepper
Clean well the octopus, remove the hood and cut into large pieces. Place the octopus in a heavy pot until it exudes its juices and turns deep pint. Add the pickles, the bitter orange leaves, and the garlic cloves in their entity, the cumin, the wine and the vinegar. Cook on medium heat for about 20 minutes. Once cooked, and prior to removing from heat, add a pinch of sugar and the olive oil. Stir and remove from heat.On a separate nonstick pan, gently heat the olive oil; add the asparagus and the black nightshade leaves, and sauté for a few minutes.
Remove from the pan, place the green on a platter, season to taste and serve the octopus over it. Drink with a good dry white wine.
Delicious Lenten Recipe: Octopus over Wild Asparagus
A delicious recipe from the Greek Lenten period that you can find at the Kyrimai Hotel in Mani.
Octopus over Wild Asparangus
Makes 3-4 servings
1 small octopus, about 1 kilo
100 gr. Pickles
100 gr. Red wine vinegar
200 gr. red wine
200 gr. cumin in powder
a few leaves of bitter orange tree cut julienne
200 gr. wild asparagus
100 gr. black nightshade leaves
200 gr. olive oil
5 garlic cloves
1-teaspoon sugar
salt & pepper
Clean well the octopus, remove the hood and cut into large pieces.
Place the octopus in a heavy pot until it exudes its juices and turns deep pint. Add the pickles, the bitter orange leaves, and the garlic cloves in their entity, the cumin, the wine and the vinegar. Cook on medium heat for about 20 minutes.
Once cooked, and prior to removing from heat, add a pinch of sugar and the olive oil. Stir and remove from heat.On a separate nonstick pan, gently heat the olive oil; add the asparagus and the black nightshade leaves, and sauté for a few minutes.
Remove from the pan, place the green on a platter, season to taste and serve the octopus over it.
Drink with a good dry white wine.