*  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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