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#TOP Taste
Octopus in vinegar with fava A perfect recipe that combines two of very Greek traditional courses! Octopus and fava, with luscious TOP Balsamic Cream!

OCTOPUS WITH VINEGAR AND FAVA

INGREDIENTS
  • 1 octopus of 1,5-2 kilos
  • 1 large onion thinly sliced
  • 1 finocchio thinly cut, lengthwise
  • 1 large carrot thinly lengthwise sliced
  • 100 gr Horio Classic olive oil
  • 4 tbsp TOP Balsamic Cream
  • 2 bay leafs φύλλα δάφνης
  • 400 gr tomato concasse
  • 1/2 tbsp pepper grains
  • 6 thyme twigs, leafs only, finely chopped
  • salt

FOR THE FAVA

  • 250 gr fava γρ. φάβα
  • 1 coarsely sliced onion κρεμμύδι χονδροκομμένο
  • 1 finely cut carrot καρότο ψιλοκομμένο
  • 1 vegetable stock cube in 1,5-1,9 lt water
  • 50 gr Horio Classic olive oil
  • salt and pepper

EXECUTION

  1. In a deep pot add Horio Classic olive oil, onion, finocchio, carrot, bay leafs, TOP Balsamic Cream, pepper and thyme.

  2. Next, add octopus, after separating tentacles fro the head.

  3. Switch on fire on medium-low, cover and simmer for about 1 hour, until octopus softens.

  4. Check if it’s ready with a knife and add tomato. Simmer until sauce thickens, spice with salt and remove from fire.

  5. For the fava: In a deep pot saute onion and carrot over medium fire.

  6. After 5 minutes, add fava and saute. Then, add 1,5 lt water and cook until soft.

  7. Remove from fire, spice with salt and pepper and mash. Serve with octopus.

 

You can watch recipe’s video from Eleni Menegaki’s show.

TYPE OF MEAL

Food

TYPE OF MEAL

Casserole

COOKING TECHNIQUE

Stewed

OCCASIONS

Big Groups

INGREDIENTS

Beans, Herbs, Seafood, Spices, Vegetables

RECIPE HAS BEEN MADE WITH

TOP BALSAMIC CREAM

RECIPE HAS BEEN MADE WITH

TOP BALSAMIC CREAM
INGREDIENTS
  • 1 octopus of 1,5-2 kilos
  • 1 large onion thinly sliced
  • 1 finocchio thinly cut, lengthwise
  • 1 large carrot thinly lengthwise sliced
  • 100 gr Horio Classic olive oil
  • 4 tbsp TOP Balsamic Cream
  • 2 bay leafs φύλλα δάφνης
  • 400 gr tomato concasse
  • 1/2 tbsp pepper grains
  • 6 thyme twigs, leafs only, finely chopped
  • salt

FOR THE FAVA

  • 250 gr fava γρ. φάβα
  • 1 coarsely sliced onion κρεμμύδι χονδροκομμένο
  • 1 finely cut carrot καρότο ψιλοκομμένο
  • 1 vegetable stock cube in 1,5-1,9 lt water
  • 50 gr Horio Classic olive oil
  • salt and pepper
TYPE OF MEAL

Food

TYPE OF MEAL

Casserole

COOKING TECHNIQUE

Stewed

OCCASIONS

Big Groups

INGREDIENTS

Beans, Herbs, Seafood, Spices, Vegetables

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