Oktapothi Toursi- Pickled Octopus

* Exported from MasterCook *

OKTAPOTHI TOURSI - PICKLED OCTOPUS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Appetizers
Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Octopus (about 1 kg)
1 Garlic clove -- crushed
1/2 c Olive oil
1/2 c Vinegar
Salt & pepper to taste

Serves: 6-8 Cooking time: 45-60 minutes

To clean octopus, pull of tentacles, remove intestines
and ink sac. Cut out eyes and beak. Remove skin and
rinse well. Place head and tentacles in a pan over low
heat until it turns deep pink and is tender (about 45
to 60 minutes) Drain and when cool enough to handle
strip off suckers from tentacles if desired. Cut head
and tentacles into bite-sized pieces and place in a
bowl. Add garlic, olive oil, vinegar, salt if
necessary and pepper to taste. Mix well, cover and
leave to marinate in refrigerator for 12 hours before
using. Stir occasionally.

To serve, lift out of marinade, pile onto a dish,
garnish with lemon wedges and parsley. Supply
cocktail picks for your guests' convenience.

From: "The Complete Middle East
Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias



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