*  Exported from  MasterCook  *
 
                     OKTAPODI TOURSI (PICKLED OCTOPUS)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   lb           Young octopus
      1/2   c            Olive oil
      1/2   c            Red wine vinegar
    4                    Garlic clove
                         Salt -- to taste
                         Black pepper -- to taste
    1       t            Dried thyme
                         Lemon wedges, to serve
 
   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
  
 
 
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