Hobotnica ispod peke

Recipes HR
29.11.2022 agrrazd (0) Comments

Ingredients:

  • one larger octopus (1.5 to 2 kg)
  • half a cup of olive oil (about 1 dcl)
  • 1 cup of quality white wine (about 1/2 dcl)
  • 1 kg of new potatoes (preferably red)
  • 3 to 4 cloves of garlic
  • salt, pepper
  • finely chopped parsley

 

Preparation:

In order for the octopus to be soft, it must be “beaten” before preparation, and today it is usually placed in the refrigerator for deep freezing. Before preparation, the octopus is thawed, cleaned and washed. Prepare a fire, preferably from olives or some hard wood.

Place the cleaned octopus in a larger pot and dry-roast in a covered pot. During stewing, it should be turned several times. The octopus is stewed until its liquid evaporates completely and only a purple residue remains at the bottom of the pot. Then it is removed from the fire. Put it in a pot on the fire without a drop of water, cover it and stew it dry.

While the octopus is stewing, wash the potatoes, but do not peel them. Potatoes are cut into halves or, if larger, into quarters. Place the octopus in the middle of a large round baking dish ( tray, pan ) and arrange slightly salted cut potatoes around it, and, if desired, an onion . Pour well with olive oil and cover with baking paper. Spread the embers evenly over the baking sheet and bake for at least 45 minutes.

SAUCE ( mange )

When the octopus is almost cooked, add a little olive oil to the pot ( teči ) in which we sauteed the octopus and briefly fry finely chopped garlic on the purple residue left over from sauteing the octopus. Into that sediment add half a glass of white wine, a little pepper and finely chopped parsley and cook for a few minutes until the wine evaporates a little. No additional salting is necessary. Open the oven and pour the scab over the octopus and potatoes and cover again for a few more minutes so that everything permeates and the potatoes absorb the scab.

Remark:

Baked octopus is prepared in many places throughout the Adriatic, including on the islands of Zadar County. The dish was prepared for special occasions and celebrations, that is, it is not an everyday dish. This method of preparation in small variations was recorded on Dugi otok, Ugljan, Biograd, Pakoštane. Octopus can be prepared in the same way in the oven at a temperature of 200 ° C, but of course the taste will never be the same.