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Octopus with Samian wine and grape molasses

ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4

ΥΛΙΚΑ

  • About 2 kilos fresh cleaned octopus
  • 20 small onions (cocktail onions), peeled
  • 2 garlic cloves
  • ¼ cup olive oil
  • ½ cup sweet Muscat wine
  • ¼ cup brandy
  • 1 bay leaf
  • 4–5 allspice berries
  • 2 tablespoons grape molasses
  • ¼ orange
  • salt & pepper

Περιγραφή

Εκτέλεση

In a pot, heat the olive oil over medium heat and add the onions and garlic. Let them sauté for 10 minutes, stirring occasionally, until they take on a light golden color, soften, and become translucent. Place the chopped octopus in the pot and sauté for 5 minutes. When the octopus changes color, add the vinegar, wine, and brandy. Then add the bay leaf, allspice, orange, and pepper. Bring to a boil and lower the heat. Cover and cook the octopus for about 1 ½ hours. In the last 15 minutes of cooking, add the grape molasses.

Άλλες συνταγές

Venizelika of Limnos
After the liberation of Lemnos from the Ottoman yoke in 1912 and, subsequently, with its incorporation into the Greek state, the island was visited by Eleftherios Venizelos. After disembarking at Romeikos Gialos in Myrina, where a crowd had gathered to welcome him, he sampled the treats that had been prepared for him. Among other things, he showed a particular preference for a small white fondant, filled with walnut and almond. And thus, the little fondants with white icing came to be called “venizelika” (Venizelos sweets).
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