Vasilis Kallidis, chef at Aneton restaurant, offers a modern spin on this Greek classic.
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Ingredients:
1 octopus (approximately 2.5 pounds)
1 cup water
2 teaspoons wine vinegar
1 bay leaf
4 teaspoons balsamic vinegar
1 garlic glove
1 teaspoon finely chopped fresh rosemary
Directions:
Boil octopus in the water, vinegar, and bay leaf. Simmer for approximately 40 minutes. Cool and cut into chunks. In a food processor, combine grape must, balsamic vinegar, rosemary, and garlic to create sauce. Grill octopus in a nonstick frying pan for four minutes on each side. Serve warm with the sauce.
Servings: Serves four.
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