Athonite cuisine: octopus with small pasta according to the recipe of monk Epiphanius

Photo: Dimitris Vlaikos

Octopus with small pasta by medicine monk Epiphanius – classical crockery Athonite cuisinein which the cardinal relation is played by saturated octopus broth and cautiously selected spices.

Cooking time: 20 minutes mentation + 1 hr 20 minutes cooking

Ingredients (for 5-6 servings)

• 1 octopus (about 1 kg), peeled
• 2 bay leaves
• 500 g small pasta (short pasta)
• 2 bulbsfinely chopped
• 2–3 cloves garlicsliced
• 1 tbsp. spoon tomato paste
• 2/3 cupful olive oil
• cinnamon, allspice, sweet paprika, cumin (about 1/6 teaspoon each)
• salt, black pepper

Cooking method

1. Place octopus Add the bay leaves to the pan, screen and navigator implicit debased vigor for astir 50 minutes until softened.
2. The octopus will merchandise its ain juices. If necessary, adhd a small water.
3. Save 1 solid octopus broththen chopped the octopus into small pieces.
4. Heat successful a abstracted cookware olive oil and fry the bulb until airy golden.
5. Add the garlic, fry lightly and determination successful the octopus broth and astir 2 cups of water.
6. After boiling, adhd pastamix.
7. After 5 minutes adhd tomato pastediluted successful fractional a solid of water, then octopus and spices.
8. Cook until the pasta is afloat cooked, gradually adding blistery water if necessary.
9. At the extremity the crockery should beryllium near with a minimum magnitude of liquid and a affluent taste of lipid and broth.
10. Taste and set brackish and spices if necessary.

Editorial comment

Athonite cuisine again relies not connected complexity, but connected technique.

Octopus broth present it is the main bearer of taste, and spices lone stress it.

This crockery is easy spoiled by water and cannot beryllium saved without broth.

See also: Athonite cuisine for Lent: 26 recipes from monk Epiphanius from Athos

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