2 1/4 lb young octopus
1/2 cup olive oil
1/2 cup red wine vinegar
4 garlic clove
1 salt, to taste
1 black pepper, to taste
1 tsp dried thyme
1 lemon wedges, to serve
Directions
Prepare and wash the octopus (as in Octopus in Red Wine). Place the
head and tentacles in a pan with 6-8tbsp water, cover and simmer for
60 to 75 minutes until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.
Cut the flesh into 1/2" strips and pack them loosely into a
screw-topped jar. Mix enough oil and vinegar to fill the jar - the
exact amount will depend on the relative volumes of the seafood and
the container - stir in the garlic and season with salt and pepper.
If you are using dried thyme, mix it with the liquid at this stage.
Pour it over the octopus, making sure that every last piece is
completely immersed. If you are using thyme stalks, push them into
the jar.
Cover the jar and set it aside for at least 4-5 days before using. To
serve, drain the octopus and serve it on small individual plates or
saucers with the lemon wedges.
Cubes of at least one-day old bread, speared on cocktail sticks, are
the usual accompaniment.
A Taste Of The Greek Islands by Pamela Westland found on
rec.food.recipes Stephanie da Silva (arielle@taronga.com), moderator
Servings: 8 servings
Oktapodi Toursi (Pickled Octopus) Recipe brought to you by Recipe Ideas
Categories: Seafood
The History of Recipes
Historians have found proof that recipes existed back into distant history, in truth as far into history as early Egypt, and maybe further still. However, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. Aspicius also recounts how the Romans used a wide range of spices, including many that are still in use today like basil, rue and parsley. Closer to modern times, we find some books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of food prepared for the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes created an outbreak in manuscripts on food, most of which are kept safe in private libraries. By the time we get to the twentieth century, cookbooks are greatly in demand due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Oktapodi Toursi (Pickled Octopus) recipe.
