Octopus Krassato (Χταποδι κρασατο)Mar 22nd, 2008 | By Peter Minakis | Category: Appetizer, Greek, Herbs, Meze, Seafood, Wine
The White Rice Couple recently made my Dolmades (with great success) and they introduced my blog as “Greek food & beyond”. I liked that. I’m stealing that!
I think this tag is more reflective of what I’m trying to do here at Kalofagas. I’ll continue to showcase Greek and Greek inspired dishes, dishes that would be appreciated by Greeks and, introduce and experiment with cuisines that are out of my traditional realm.
Today, we’re back home – Greece. I found some more decent octopus at the market and my mom told me about a simple recipe that she learned from her brother’s brother-in-law.
This octopus Krassato comes courtesy of Clerhos. My mom’s older brother is Dimitris. Dimitris is married to Elly and Elly has a sister name Soula. Soula was married to Clerhos.
Sadly, cancer claimed the life of Clerhos and as Billy Joel sang, “Only the good die young”. I’m pleased that this dish came from Clerhos. He was born & raised on a small fishing town in northern Greece and to this day I enjoy taking swims in his beautiful town. I remember eating sun-dried olives (Throumpes) from his mom for the first time and, going to the town’s bakery to take our meal for baking in the only oven in town.
For those that love octopus but wanna try their hand at it, this easy recipe. Once again, it’s simply braised with a cork and it’s own liquid, deglazed then reduced with a red wine reduction and finished off with olive oil and Greek oregano.
Octopus Krassato….simply delicious!
Octopus Krassato (Î§Ï„Î±Ï€Î¿Î´Î¹ ÎºÏÎ±ÏƒÎ±Ï„Î¿)
1 whole octopus, (fresh or thawed from frozen) ink sac & beak removed
1/2 cup red wine
1/3 cup extra-virgin olive oil
dried Greek oregano
ground black pepper
wedges of lemon
- Place your octopus in a pot with just one wine cork. Cover and heat up on high heat. The octopus will release it’s own braising liquid. Lower the heat to medium low and braise for 60-90 minutes (or until fork tender).
- Drain the octopus stock (reserve as a good seafood stock) and deglaze the pot with the red wine for 5-7 minutes on medium heat.
- Add your olive oil and simmer for another 5 minutes for the oil to heat through.
- Serve with a topping of dried Greek oregano, black pepper, lemon wedges and crusty bread.
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