DIFFICULTY LEVEL: 1
For the octopus:
1 kg octopus, the tentacles only.
1/4 cup olive oil
¼ cup dry white wine
20 gr apple cider balsamic cream with stevia* Kalamata Papadimitriou
1 onion, finely chopped
1/2 lemon, juice and zest
For the dressing:
2 tbsp olive oil
2 tbsp apple cider balsamic cream with stevia* Kalamata Papadimitriou
1 clove garlic, finely sliced
1 tsp mixed pepper corns, freshly ground
½ lemon, juice and zest
Salt, to taste
Basil leaves for the garnish
Wash the octopus very well.
Cut off the octopus tentacles; wrap them tight in cling film as if you were making a sausage, keeping it as straight as you can; place in the freezer for two hours.
Reserve the remaining parts of the octopus in the freezer to use at a later time in some other recipe.
Take the wrapped tentacles out of the freezer and remove the cling film; using a very sharp knife, thinly slice the tentacles.
Place the octopus slices in a large bowl.
Add the olive oil, wine, apple cider balsamic cream with stevia*, onion, zest and juice of the lemon; stir gently to combine the ingredients.
Cover the bowl and refrigerate for 1-2 hours to marinate the octopus.
In the meanwhile, in a bowl add the olive oil, apple cider balsamic cream with stevia*, garlic, mixed peppers, zest and juice of the lemon; mix thoroughly and leave aside.
Bring the octopus out of the refrigerator, remove it from the marinade and lay out on a serving platter.
Drizzle with the dressing; garnish with basil leaves and serve.
*balsamic cream with sweetener from the stevia plant