Octopus with wine and orzo

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Octopus with wine and orzo

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Ingredients

1 kg octopus
1 and 1/2 cup of tea Orzo
4 tbsp. fine olive oil
3 tbsp. balsamic vinegar
2 tbsp. coriander
3 tomatoes grated
1 dry onion red chopped
1 red wine Commandaria or Mavrodafni
50 gr. vermicelli
500 ml vegetable broth
  • Medium

Ingredients

Directions

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Octopus with wine and orzo

Taste of Cypriot cuisine

 

Traveling to Cyprus we got to know its aromatic and delicious cuisine. If you asked me to describe Cyprus gastronomically, I would say that the beautiful island has the aroma of commandaria, honey and mint. Commandaria is the red sweet wine of the Knights. Wandering around the picturesque wine villages of Cyprus we wandered on known and unknown tasting routes.

 

xtapodi-krasato-me-manestra-1
A living museum of gastronomic culture and pottery

At Papadopoulos Mansion, the historic preserved building of 1897 in Kornos, we got to know the authentic gastronomy and the famous pottery art.

 

Octopus with wine and orzo

From Peri Papadopoulou, of Papadopoulos Kornos Mansion, Cyprus.

 

 

Steps

1
Done

In a saucepan, we simmer the octopus in its juice.

2
Done

When it tightens and turns red, we remove it from the heat and we cut it into large pieces.

3
Done

We make the marinade by mixing the olive oil, the wine, the vinegar and the coriander.

4
Done
2 hours

We put the octopus in the marinade and we leave it in the fridge for 2 hours.

5
Done

We prepare the orzo.

6
Done

We saute the onion in a little olive oil, we add the vermicelli, the grated tomato, the noodles and immediately we add the vegetable broth.

7
Done
10-15 minutes

We boil on low heat for 10-15 minutes.

8
Done

Just before serving, we put the octopus with its marinade on top of the orzo.

9
Done

ENJOYMENT AT OUR DISH.

TDriver

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Baked penne with cheese, bacon and mushrooms
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Baked penne with cheese, bacon and mushrooms
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