Octopus Saganaki on Bruschetta


Octopus Bruschetta.JPG

In Greece’s culinary scene there are two major types of eateries; restaurants and taverns. Restaurants serve a very large variety of food from many different countries including the local one. We have restaurants that serve Indian, Mexican, Chinese, Japanese including sushi, Ethiopian, French, Italian, Middle Eastern, Filipino, American, Brazilian, Central European, Greek of course and others. Their establishments and food vary from extremely expensive, some of them having acquired Michelin starts, to fairly moderate. In these Greek restaurants, chefs create new plates based on local ingredients and tastes. They try to revamp classic Greek dishes and create new ones more fancy and tasty.

Octopus Bruschetta.JPG

In the second category, that has many fanatic followers, fall the taverns. Usually they are casual places in which all types of local dishes are served along with several types of Greek mezé. The range of price per person varies between 15€ to 25€.

Under this category there are again two subcategories; Taverns that serve meat and those that serve fish and seafood.

In all cases mezédes are an inextricable part of the menu. They are the starters before anyone proceeds to the main course. Sometimes people prefer to order many mezédes and skip the main course entirely. Pies like spanakopita and tiropita (cheese pie), tzatziki, eggplant salad, fried zucchinis, fried eggplants, dolmades are only a few from the very large variety. No surprise people prefer to eat these instead of a main course. They are filling and so tasty. Underneath you can find only some of the delicious Greek mezédes. You can check them out.

Octopus Bruschetta.JPG

Octopus is a very popular and tasty mezé in Greece and we serve it either boiled with vinegar, BBqed in charcoals or in red sauce with ditali lisci (small macaroni like the elbow ones).  Octopuses live in the Greek seas and they are fairly easy to fish them. If they are fresh they are quite expensive but most of the times the ones served in taverns are frozen to decrease the cost. In any case they are very tasty and they are always among the dishes everyone orders. By the way did you know that octopuses have three hearts and they are highly intelligent?

I am not a chef, neither would I want to be one, but I always try to create new dishes first of all, because I am feeling kind of bored when eating the same stuff and secondly, because I believe that once we master the cooking of our local kitchen we should take it one step further.

Octopus Bruschetta.JPG

In this mezé I made the octopus as saganaki and served in on top of French baguette bread. I added anise to give the flavor of ouzo and it was so delicious we devoured the whole loaf without realizing it.

I know some people cannot or haven’t thought of eating octopus or perhaps they find it kind of repulsive, I totally understand that. But if you like octopus or you feel brave enough to try it, then perhaps you would consider trying this recipe. It is very fragrant and super tasty.

I am giving you the instructions for the baguette too, but if you want to see step by step how they are made check it out here.

Octopus Bruschetta.JPG

Dolmades 4a.JPG

Dolmades Gialatzi

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Marmarites

Spanakopita 18a.jpg

Spanakopita

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Cretan Dakos

4.8 from 5 reviews

Octopus Saganaki on Bruschetta
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 1 octopus about 700gr. / 1.5 lb.
  • ¼ cup red wine
  • 2 bay leaves
  • 1 onion, chopped
  • 3 tbsp olive oil
  • 1 cup tomato juice
  • 1 pepper, chopped
  • 3 garlic cloves, minced
  • 30 gr. / 1 oz. olives, chopped finely
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp anise
  • 3 tsp sugar
  • Salt and pepper

Instructions/ Εκτέλεση
  1. Clean the octopus and remove his beak.
  2. In pot add the red wine, the bay leaves and the octopus.
  3. Bring to boil and immediately reduce the heat to low.
  4. Let it simmer for about 1 to 1 ½ hour or until it becomes very soft.
  5. Remove from fire and let it rest.
  6. In the meantime, prepare the sauce.
  7. In a medium pot pour the olive oil and in medium heat sauté the onion and pepper until they become soft.
  8. Add the garlic and sauté for a few seconds until fragrant.
  9. Add the rest of the ingredients and bring to boil.
  10. Lower the heat and let them boil for 15 to 20 minutes.
  11. While the sauce is simmering, chop the octopus in small pieces.
  12. Five minutes before turning off the fire add the chopped octopus to the sauce and let them simmer together.
  13. Cut the baguette in slices and place the octopus on top.
  14. Serve immediately.

4.8 from 5 reviews

Baguette
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Bread
Cuisine/ Κουζίνα: French

Ingredients/ Συστατικά
For the starter
  • ½ cup + 3 tbsp cool water (the recipe called for ½ cup but the starter was not as runny so I added a little bit more)
  • 1 cup all-purpose flour
  • Pinch of instant yeast
For the Dough
  • All of the starter
  • 1 tsp instant yeast
  • 1 cup + ¼ cup lukewarm water (the recipe called for 1 cup but the dough was too stiff)
  • 400 gr. / 14 oz. all-purpose flour
  • 1 ½ tsp salt
  • 1 tsp sugar (sugar was my addition, but I think it gave the loaf a little sweet flavor)

Instructions/ Εκτέλεση
For the starter
  1. Put everything in a bowl and whisk until they are incorporated.
  2. Place a clean towel on top and let it stay at room temperature for 14 hours.
  3. It is better to do this the evening before the morning you want to make the baguettes.
For the dough
  1. In the mixer bowl put the starter and all the ingredients of the dough.
  2. Start with the paddle for a few seconds until all the ingredients are incorporated and then change to hook.
  3. Knead for 5 minutes on speed 2.
  4. Oil a bowl and place the dough inside.
  5. Cover with the towel and let it rise for 1 hour.
  6. After this hour deflate it and let it rise again for another hour.
  7. You do this step once again. This procedure requires as a total 3 hours.
  8. We divide the dough into three pieces and let them rest for 15 minutes.
  9. After the 15 minutes we flatten each one to a rough rectangle.
  10. We fold it over lengthwise and seal the edge with our fingers.
  11. We flatten it again and we fold it again and seal it the same way.
  12. We turn the seam side down and we roll gently.
  13. We place the baguettes on a parchment-lined baking sheet, cover them with a towel and let them rise for about half an hour.
  14. In the meantime preheat the oven to 200° C / 400° F.
  15. After this half hour, we spray them with warm water and we make three diagonal slashes with a sharp knife in each baguette.
  16. Place them in the preheated oven and let them bake for 20 to 30 minutes.
  17. Be sure to bake them long enough.
  18. They should appear almost charred in spots.

Notes/ Σημειώσεις
Recipe adapted from King Arthur’s Flour

4.8 from 5 reviews

Χταπόδι Σαγανάκι σε Μπρουσκέτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 1 χταπόδι περίπου 700 γρ.
  • ¼ φλ. κόκκινο κρασί
  • 2 φύλλα δάφνης
  • 1 κρεμμύδι, ψιλοκομμένο
  • 1 πιπεριά, ψιλοκομμένη
  • 3 κ.σ. ελαιόλαδο
  • 1 φλ. κονκασέ
  • 3 σκελίδες σκόρδο, λιωμένες
  • 30 γρ. ελιές, ψιλοκομμένες
  • ½ κ.γ. ρίγανη
  • ½ κ.γ. βασιλικό
  • 1 κ.γ. γλυκάνισο
  • 3 κ.γ. ζάχαρη
  • Αλάτι και πιπέρι

Instructions/ Εκτέλεση
  1. Καθαρίστε το χταπόδι και αφαιρέστε το στόμα του.
  2. Σε κατσαρόλα, προσθέστε το κόκκινο κρασί, τα φύλλα δάφνης και το χταπόδι σε δυνατή φωτιά.
  3. Μόλις αρχίσει να βράζει αμέσως μειώστε τη θερμοκρασία σε χαμηλή.
  4. Αφήνστε να σιγοβράσει για περίπου 1 έως 1 ½ ώρα ή μέχρι να γίνει πολύ μαλακό.
  5. Αφαιρέστε από τη φωτιά και αφήστε το να ξεκουραστεί.
  6. Εν τω μεταξύ, ετοιμάστε τη σάλτσα.
  7. Σε μια μέτρια κατσαρόλα ρίξτε το ελαιόλαδο και σε μέτρια φωτιά σοτάρετε το κρεμμύδι και την πιπεριά μέχρι να μαλακώσουν.
  8. Προσθέστε το σκόρδο και σοτάρετε για λίγα δευτερόλεπτα μέχρι να μυρίσει.
  9. Προσθέστε τα υπόλοιπα υλικά και ανεβάστε για λίγο τη θερμοκρασία μέχρι να αρχίσει να βράζει.
  10. Χαμηλώστε τη φωτιά και αφήστε να βράσουν για 15 έως 20 λεπτά.
  11. Ενώ η σάλτσα σιγοβράζει, κόψτε το χταπόδι σε μικρά κομμάτια.
  12. Πέντε λεπτά πριν κλείσετε τη φωτιά προσθέστε το ψιλοκομμένο χταπόδι στη σάλτσα και αφήστε τα να σιγοβράσουν μαζί.
  13. Κόψτε την μπαγκέτα σε φέτες και τοποθετήστε το χταπόδι στην κορυφή.
  14. Σερβίρετε αμέσως.

4.8 from 5 reviews

Μπαγκέτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ψωμί
Cuisine/ Κουζίνα: Γαλλική

Ingredients/ Συστατικά
Για το Προζύμι
  • ½ φλιτζάνι + 3 κ.γ. δροσερό νερό (η συνταγή έλεγε ½ φλιτζάνι αλλά δεν ήταν τόσο υδαρές έτσι πρόσθεσα λίγο περισσότερο)
  • 1 φλ. αλεύρι για όλες τις χρήσεις
  • 1 πρέζα μαγιά
Για τη Ζύμη
  • Όλο το προζύμι
  • 1 κ.γ. μαγιά
  • 1 φλ. + ¼ φλ. χλιαρό νερό (η συνταγή έλεγε για 1 φλιτζάνι αλλά η ζύμη ήταν πολύ σφιχτή)
  • 400 γρ. αλεύρι για κάθε χρήση
  • 1 ½ κ.γ. αλάτι
  • 1 κ.γ. ζάχαρη (η ζάχαρη ήταν δική μου ιδέα, αλλά νομίζω ότι έδωσε στο καρβέλι μια γεύση γλυκιά)

Instructions/ Εκτέλεση
Για το Προζύμι
  1. Βάλτε τα όλα σε ένα μπολ και χτυπήστε ελαφρά έως ότου ενσωματωθούν.
  2. Σκεπάστε το με μια καθαρή πετσέτα, και αφήστε το να μείνει σε θερμοκρασία δωματίου για 14 ώρες.
  3. Είναι καλύτερο να γίνει αυτό το βράδυ πριν από το πρωί που θέλετε να κάνετε τις μπαγκέτες.
Για τη Ζύμη
  1. Στο μπολ του μίξερ βάλτε το προζύμι και όλα τα υλικά της ζύμης.
  2. Ξεκινήστε με το κάπα για λίγα δευτερόλεπτα έως ότου όλα τα συστατικά ενσωματωθούν και μετά βάλτε το γάντζο.
  3. Ζυμώστε για 5 λεπτά στην ταχύτητα 2.
  4. Λαδώστε ένα γυάλινο μπωλ και τοποθετήστε τη ζύμη μέσα.
  5. Σκεπάστε με πετσέτα και αφήστε τη να φουσκώσει για 1 ώρα.
  6. Μετά από αυτή την ώρα ζυμώστε να ξεφουσκώσει και άφησε να αυξηθεί πάλι για άλλη μία ώρα.
  7. Κάντε αυτό το βήμα εκ νέου. Αυτή η διαδικασία απαιτεί ως συνολικά 3 ώρες.
  8. Χωρίστε τη ζύμη σε τρία κομμάτια και αφήστε τα να ξεκουραστούν για 15 λεπτά.
  9. Μετά τα 15 λεπτά με τον πλάστη ανοίγουμε το κάθε ένα από αυτά σε ένα ορθογώνιο.
  10. Διπλώστε κατά μήκος και πιέστε τις άκρες με τα δάχτυλά σας.
  11. Ανοίξτε το πάλι με τον πλάστη και διπλώστε το και πάλι και πιέστε με τον ίδιο τρόπο.
  12. Γυρίστε την πλευρά με τη ραφή προς τα κάτω και ρολάρετε απαλά.
  13. Τοποθετήστε τις μπαγκέτες σε ένα ταψί με χαρτί ψησίματος, σκεπάστε με μια πετσέτα και αφήστε να φουσκώσουν για περίπου μισή ώρα.
  14. Εν τω μεταξύ προθερμάνετε το φούρνο στους 200° C.
  15. Μετά από αυτό το ημίωρο, ψεκάστε με χλιαρό νερό και κάντε τρεις καθέτους διαγώνια με ένα κοφτερό μαχαίρι σε κάθε μπαγκέτα.
  16. Βάλτε στον προθερμασμένο φούρνο και αφήστε τις να ψηθούν για 20 με 30 λεπτά.
  17. Βεβαιωθείτε ότι τις ψήσατε καλά.
  18. Πρέπει να έχουν σκούρο χρώμα.

Notes/ Σημειώσεις
Συνταγή προσαρμογή από το King Arthur’s

33 Responses to Octopus Saganaki on Bruschetta

    1
  1. να είχα μερικά τώρα….
    το λατρεύω το χταπόδι! ωραίο μεζεδάκι κατερίνα!!

  2. 2
  3. Cynthia says:

    Wow, that looks so delicious. They would make the perfect appetizers for a party. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  4. 3
  5. Kat, whenever I see octopus on a menu I’m there. Love it. I’ve never cooked it myself. I saw once on “Emeril’s” show that if you put corks in the boiling liquid it comes out much more tender. Have you heard that? Anyway, happy to this on our #theWeekendSocial.Thanks for being a great co-host! :) Pinned.

  6. 4
  7. I never eaten octopus but like your idea. Looks appetizing..

  8. 5
  9. Exotic appetizers! :) Have a great weekend!

  10. 6
  11. I’ve never cooked octopus but I do enjoy it at times is restaurants. thanks for sharing at Foodie Friends Friday!

  12. 7
  13. Miz Helen says:

    Thanks so much for sharing your fantastic Bruschetta with us today at Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  14. 8
  15. mjskit says:

    What a great way to enjoy Octopus! I love octopus, but it’s something that I never see here; therefore, I’ll just enjoy looking at your delicious pictures and dream!

  16. 9
  17. Never tried octopus before but I must say it looks delicious!

  18. 10
  19. Kecia says:

    I truly do love octopus! This looks fantastic!! I have never made it before…

  20. 11
  21. We recently traveled to Istanbul and I had my first octopus dish there. I found it tasty and I can imagine how good it must be tasting on this bruschetta.

  22. 12
  23. what a coinsidence,
    i just stewed my octopus with tomato, chili and red wine,
    i guess serving then on bruchetta is a good idea…

  24. 13
  25. Joanne says:

    I guess that’s kind of like our bars/pubs and restaurants…one serves stereotypical American food and the other can serve anything and everything! I don’t think any bars serve octopus, though…only in Greece!

  26. 14
  27. Debra says:

    OK—I am so awed that you cooked octopus. I have eaten it and loved it but I don’t think I could cook it. Maybe as this bruschetta, though!!!!

  28. 15
  29. In Greece I am a taverns kinda gal. And I do love octopus but never made it myself. And I actually know saganaki very well :-) Great dish!

  30. 16
  31. Wow! I’ve never seen bruschetta with octopus before. Looks yummy! I’m a big fan of all things on baguettes :) I found you through the Project Parade link party. I’d love it if you stopped by my blog some time. Have a lovely day!

  32. 17
  33. grace says:

    i have to admit that the look of octopus makes me a bit squeamish. the finished dish looks great though, bravo!

  34. 18
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  36. Juliana says:

    Oh Katerina…tavern…brings memories of our time in Greece…thank you dear…
    This octopus bruchetta looks delicious…so tasty…beautiful appetizer.
    Enjoy your week :D

  37. 20
  38. nipponnin says:

    I like everything about this appetizer. I love texture of octopus, a bit expensive to buy here though. I think I have to reduced size version.

  39. 21
  40. I’ve been tempted to cook octopus as my husband loves it…now I have a recipe. Our market carries frozen octopus about the size of a saucer. I guess they would probably take a little less time to cook. As far as cleaning, what do you do?

  41. 22
  42. Gorgeous appetizers Katerina!

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  44. gloris says:

    Love these brushettas Look amazing!

  45. 24
  46. Liz says:

    I’d love to taste your beautiful bruschetta…especially on homemade bread. In fact, all your nibbles look amazing :)

  47. 25
  48. What a beautiful, gourmet appetiser my friend :D
    Another awesome post!

    Cheers
    Choc Chip Uru

  49. 26
  50. Susan says:

    There are actually a few restaurants in my city that have begun to serve octopus, mainly as appetizer or in salads. I love it, especially when it is grilled but I think they likely boil it first as it needs time to soften. I’d love to try it at home some time.

  51. 27
  52. Ξανθή says:

    Αυτό το είδα στα κλεφτά το πρωί πριν φύγουμε από το χωριό, τώρα εν τω μεταξύ είμαι κουρασμένη, πεινασμένη και θάθελα μια μπύρα με όλα αυτά.
    Αχ τι λέω βραδιάτικα!! Φιλιά

  53. 28
  54. Kate says:

    I love taverns/bistros/octopus!

  55. 29
  56. Fresh octopus is often found in our fish markets, but I haven’t learned how to cook it. Your appetizer is perfect to experiment with!

  57. 30
  58. It has been ages ages since I last had octopus. These bruschtta look divine.

  59. 31
  60. Sissi says:

    Gorgeous tidbits, Katerina! I have always assumed that Greeks are masters of octopus and squid dishes and your snacks confirm it. I love octopus which is actually easily available here, so I should buy it more often. Your bruschette are certainly a good motivation.

  61. 32
  62. I’m blown away by this amazing appetizer!

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  64. Ola says:

    Pity that octipus is rather not available here, maybe frozen. Your meze look perfect!

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