Parmentine Mykonos-style

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Parmentine Mykonos-style

Parmentine Mykonos-style

Preparation : 30 mn
Cooking : 25 mn
vaguelettes_rouges
Ingredients (4 servings)

  • 6 potatoes for Salads
  • 200 g of octopus
  • 2 sprigs of celery & a sprig of dill
  • 10 leaves of fresh greek mint
  • 2 spoons of Balzamiko vinegar & 4 spoons of oil
  • 3 tomatoes
  • salt, pepper, grains of fennel
  • ½ of a red onion

Préparation

Gravy : chop the fresh mint. Take a bowl and mix the mint with Balzamiko vinegar. Season with salt and pepper. Add oil.

The day before your cooking put the frozen octopus into the boiling water. Cook with a low flame for about 2 hours. Let it cool down in this water.

Do not peel the potatoes and cook them in salted water for 15-18 minutes. Decant. Peel them and dice them into 1 cm pieces.

Wipe the octopus dry and cut it into 3-5 cm long pieces. Put it into a bowl with potatoes.

Cut the tomatoes in sixths. Dice the celer into 3 cm pieces. Cut the onion with vegetable cutter. Add it to bowl with potatoes and octopus. Pour the gravy over it and stir carefully. Sprinkle every bowl with dill and fennel. Serve when it’s cooled down.

Enjoy !