Oktapodi Toursi(Pickled Octopus)

* Exported from MasterCook *

OKTAPODI TOURSI (PICKLED OCTOPUS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb Young octopus
1/2 c Olive oil
1/2 c Red wine vinegar
4 Garlic clove
Salt -- to taste
Black pepper -- to taste
1 t Dried thyme
Lemon wedges, to serve

Prepare and wash the octopus (as in Octopus in Red
Wine). Place the head and tentacles in a pan with
6-8tbsp water, cover and simmer for 60 to 75 minutes
until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.

Cut the flesh into 1/2" strips and pack them loosely
into a screw-topped jar. Mix enough oil and vinegar
to fill the jar - the exact amount will depend on the
relative volumes of the seafood and the container -
stir in the garlic and season with salt and pepper. If
you are using dried thyme, mix it with the liquid at
this stage. Pour it over the octopus, making sure that
every last piece is completely immersed. If you are
using thyme stalks, push them into the jar.

Cover the jar and set it aside for at least 4-5 days
before using. To serve, drain the octopus and serve
it on small individual plates or saucers with the
lemon wedges.

Cubes of at least one-day old bread, speared on
cocktail sticks, are the usual accompaniment.

A Taste Of The Greek Islands by Pamela Westland found
on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator



- - - - - - - - - - - - - - - - - -