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Friday, August 13, 2010

Octopus Salad

serves 4

  • 1 small octopus (about ½ kilo)
  • ½ glass Vinsanto wine
  • 4 white eggplants
  • 1 tablespoon finely chopped fresh onion
  • 1 tablespoon white vinegar (good quality)
  • 1 bay leaf
  • salt, fresh pepper
  • a little olive oil

Place the octopus with the bay leaf into the saucepan and simmer on very weak fire until it gets really soft (no water – no salt). When ready, add Vinsanto wine, turn up the heat and cook until it glosses (about 4-5 minutes). Roast the eggplants on open flame or in the oven. Peel carefully and place them into a bowl with the rest of the ingredients and the fine chopped octopus. Mix with a spoon, try and serve!

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