WHAT?
For the octopus
350g. octopus
3 bay leaves
3-4 tablespoons of molasses (petimezi or balsamic vinegar)
2 tablespoons brandy
2 chopped cherry tomatoes
2 tablespoons Greek olive oil @ladi_biosas
Ground pepper and peppercorns
3 bay leaves ½ chopped onion
3 garlic cloves
Oregano, chilli For the trahanoto
150g. Trahana1 chopped onion, 1 chopped carrots
A few garlic cloves, 1 bay
1 tablespoon olive oil
1litre of boiling vegetable stock
The octopus juices
Salt, pepper, thyme
1 tablespoon
1 small glass of white wine
HOW TO?
1️⃣Ask the fisherman, or clean the octopus (remove the ink and the little mouth) and in foil, add the octopus in pieces. Add petimezi (molasses), brandy, olive oil. 2️⃣Add bay leaves, grind pepper and add pepper corns. Add rest ingredients.
3️⃣Close the foil very tightly.
4️⃣Put in a tray and cook in preheated oven at 180 degrees for 50 minutes. Keep the juices.
5️⃣Start sautéing the carrot, the garlic and onion in the oil. Add the trahanas and sauté for a bit longer. Add the wine and let the alcohol steam away.
6️⃣Add the juices and start doing a risotto process. Add little by little the stock. When the trahanas drinks the water, add more. Add the octopus to warm and serve.
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