Ingredients:
1 octopus
1 kilo small onions
2 cloves of garlic
2 spoons vinegar
½ glass of white wine
5 bay leaves
1 kilo fresh tomatoes
Some allspice
Instructions:
Peel the onion and keep the whole of it, don’t chop it. Then, peel the small onions. Put the octopus, the wine, the vinegar and the large onion in a pan. Let the octopus boil until it gets all its water out. When it boils and gets tender, cut it in pieces and remove the onion. Add the tomato juice (or the tomatoes), the oil, the garlic, the spices, 2 cups of water and the small onions. Let it simmer until its sauce thickens.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'
