{"id":27327,"date":"2019-02-02T17:04:36","date_gmt":"2019-02-02T17:04:36","guid":{"rendered":"https:\/\/atcorfu.com\/?p=27327"},"modified":"2023-10-06T09:22:01","modified_gmt":"2023-10-06T09:22:01","slug":"octopus-bourdeto-a-corfiot-traditional-dish","status":"publish","type":"post","link":"https:\/\/atcorfu.com\/octopus-bourdeto-a-corfiot-traditional-dish\/","title":{"rendered":"Octopus Bourdeto: A Corfiot Traditional Dish"},"content":{"rendered":"

<\/span> Last updated on October 6th, 2023 at 09:22 am <\/p>

Bourdeto with octopus<\/h2>\n

A fantastic dish.<\/p>\n

Here’s the recipe for the octopus Bourdeto as the old housewives make it in Corfu.<\/p>\n

\"Bourdeto<\/a>
Bourdeto with Octopus<\/figcaption><\/figure>\n

Ingredients needed<\/h2>\n
\n
    \n
  1. A medium or large fresh octopus<\/li>\n
  2. 1 glass of white vinegar<\/li>\n
  3. 1 glass of olive oil (250-300 grams)<\/li>\n
  4. 1\/2 teaspoon of hot red pepper<\/li>\n
  5. 1\/2 teaspoon of sweet red pepper<\/li>\n
  6. 1 big onion in 4 pieces<\/li>\n
  7. 4 large potatoes<\/li>\n
  8. 50-70gr fresh lemon juice, this is the most important!<\/li>\n<\/ol>\n<\/div>\n

    Execution of the recipe<\/h2>\n

    Put in a pot 3-4 glasses of water and a glass of white vinegar and heat it.<\/p>\n

    Put in the pot the octopus for a while and take it off to cut it.<\/p>\n

    Cut the octopus into pieces as you like them and put them in another pot just to saut\u00e9 on low heat until they get their liquids out.<\/p>\n

    After the liquids leave, pour a glass of olive oil, half a teaspoon of hot red pepper, half a teaspoon of sweet red pepper, the four pieces of onion, and water until it is completely covered.<\/p>\n

    Let it boil until it is dry and then pour in 4 potatoes, sliced in pieces, as large as you like, and add a little more water.<\/p>\n

    Keep cooking, The food is ready for serving when it is spotted and has been left almost only with the oil.<\/p>\n

    At this moment put the lemon juice in and mix, leave it for another minute and the food is ready.<\/p>\n

    Some prefer it not completely dry, while others, especially when it comes to eating it like meze, let it dry and stay only with the oil, so it’s more spicy.<\/p>\n

    Attention, do not use any salt at any stage of cooking! The octopus has already too much.<\/p>\n

    It is an awesome recipe, both as food and as meze.<\/p>\n

    Note: The octopus Bourdeto has succeeded if it has a nice dark red color, not black, and is a little bit juicy but mostly oily, the olive oil has become slightly reddish and remains clear, the octopus has not dissolved and the tentacles are intact.<\/p>\n

    The secret is before cooking, the octopus has to be very well hit, we hit it on a cliff by the sea where we fished it, and then it is grazed for about half an hour, so it becomes tender, otherwise, it does not get boiled.<\/p>\n

    Of course, the octopus is dead long before the process of hitting it on the rocks.<\/p>\n

    Bourdeto can be done with a frozen octopus too, is the same thing if the octopus is from here and we have frozen it ourselves. But we avoid using large frozen octopuses from the oceans.
    \n

    <\/div>\n

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