Octopus balls
Cooking time45 minutes
Prep time1 hour 30 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 500 g octopus
- 150 g stale bread
- 4 Tbsp dill
- 4 Tbsp parsley
- 1 onion
- 2 cloves garlic
- 1 tomato
- 1 sun-dried tomato
- 1 bay leaf
- 3 Tbsp vinegar
- ½ tsp savory of Crete
- 20 ml Altis Extra Virgin Olive Oil
- Freshly ground pepper
- Salt
To fry
- 100 g flour
- Altis Classic Olive Oil
Instructions
EXECUTION
- Simmer the octopus with the bay leaf and vinegar and as much water as necessary. As soon as the octopus is tender, remove the suckers and skin.
- Finely chop the octopus, olive oil, sun-dried tomato, tomato (grated), garlic and onion in a food processor.
- Transfer the mixture to a bowl. Add the parsley, dill and bread (soaked, with the crust cut off).
- Finally, add the savory, season with salt and pepper, and knead together well. If necessary, add some bread or water so the mixture does not fall apart.
- Refrigerate the mixture for 30 minutes. Form into balls, dust with flour, and fry in hot olive oil.
- Serve with mayonnaise or skordalia.
- You can add capers or 2-3 anchovies to the octopus balls
