1 octopus (approx. 2 kilos)
50 ml Classic Balsamic Cream Kalamata Papadimitriou
100 ml olive oil
2 bay leaves
1 tsp multi coloured peppercorns
1 lt white wine
Salt – Pepper
Finely chop the carrots, the leek and the aubergine, then sauté in olive oil in a non-stick pan and season with salt. Add the classic balsamic cream; pour in the white wine, the peppercorns and the bay leaves.
Wash the octopus, cut its tentacles in pieces and put it in the Dutch oven. Add salt, pepper and the sautéed vegetables. Add a little extra white wine and classic balsamic cram and cook in a preheated oven at 180oC for two hours.
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