In this recipe, traditional Cypriot dessert wine gives the octopus a unique taste. This is not just a treat, but a real culinary story with the taste of the Mediterranean. What ingredients will be needed and how to prepare this dish correctly - read below.
You will need:
-1 average octopus entirely or -1.5 kg of small octopuses -half a cup of olive oil -1 onion chopped by rings -10 small dried bulbs peeled from the peel -2 cloves of garlic, cut into pieces -6-7 dried figs, soaked into half a cup of commander, -⅓ cups of cognac, -4 Art. l. Balsamic vinegar - 3 ripe tomatoes grated - 1 tbsp. l. brown sugar-½ cup of water,-2-3 laurel leaflets-1 tsp. thyme, - 2 tbsp. l. honey, - salt, pepper.
Preparation:
- Put the octopus in the pan, turn on the fire and put out in your own juice so that it gives most of the liquid.
- Take the octopus and put it on the dish. Pour olive oil into the same pan and fry on onion rings, small bulbs and garlic in it.
- Return the octopus to the pan and continue to extinguish it.
- Reduce the fire, put the figs, tomato puree, sugar, bay leaf, thyme, salt and pepper there, pour a commander, cognac, vinegar. Pour water (you need half a cup).
- Close the pan with a lid and leave to stew over medium heat for 1 hour.
- Add honey, mix well and continue to simmer for another 20 minutes, but without a lid.
- Serve cold or hot.
The text is prepared based on the materials "Khrises Sidages"
This article was first published in the "Vestnik Cyprus" on December 9, 2023. Part of the information could be outdated.
