Octopus Saganaki on Bruschetta
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek
- 1 octopus about 700gr. / 1.5 lb.
- ¼ cup red wine
- 2 bay leaves
- 1 onion, chopped
- 3 tbsp olive oil
- 1 cup tomato juice
- 1 pepper, chopped
- 3 garlic cloves, minced
- 30 gr. / 1 oz. olives, chopped finely
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp anise
- 3 tsp sugar
- Salt and pepper
- Clean the octopus and remove his beak.
- In pot add the red wine, the bay leaves and the octopus.
- Bring to boil and immediately reduce the heat to low.
- Let it simmer for about 1 to 1 ½ hour or until it becomes very soft.
- Remove from fire and let it rest.
- In the meantime, prepare the sauce.
- In a medium pot pour the olive oil and in medium heat sauté the onion and pepper until they become soft.
- Add the garlic and sauté for a few seconds until fragrant.
- Add the rest of the ingredients and bring to boil.
- Lower the heat and let them boil for 15 to 20 minutes.
- While the sauce is simmering, chop the octopus in small pieces.
- Five minutes before turning off the fire add the chopped octopus to the sauce and let them simmer together.
- Cut the baguette in slices and place the octopus on top.
- Serve immediately.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/octopus-saganaki-on-bruschetta/
3.2.2124