Saturday, 4 August 2007

How to cook: Chtapodi Laborigani (Octopus with Oil and Oregano)

2.20 lb Octopus
6 oz Olive Oil
1-2 Pinch Oregano (To Taste)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
3 oz Vinegar

  • Wash the octopus and remove the ink bag.
  • Place the octopus in a pot with the vinegar and a little water.
  • Bring to a boil and simmer until tender.
  • Cut the octopus into small pieces and add the salt.
  • Beat the oil, vinegar and oregano together and pour over the octopus and serve.

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