Page 85 - BLUE INK 2018
P. 85
CHEF’S RECOMMENDED
Sun-dried octopus with amaranth greens
and feta cheese – Agapi restaurant, Candia
Park village
> 800 g octopus
> 1 kg amaranth greens (greek vlita)
> 100 g feta cheese
> 4 tablespoons olive oil
> 1 fresh onion
> 2 garlic cloves sliced
> 2 medium tomatoes diced in small cubes
> Salt & pepper
Preparation
When the octopus is well sun dried, cut the
eight tentacles and place them on the grill.
Heat olive oil over low heat and cook onion
and garlic until they become soft but not
browned in order to start building flavors.
Once they are softened and translucent, add
the amaranth greens and the tomatoes, salt
and pepper. Reduce heat to medium-low,
cover, and simmer for 10 minutes.
Serving tip
The amaranth greens make a nice base for this
dish, finished with octopus. Drizzle with olive
oil and fresh lemon juice
Blue Ink
82
