Folegandros according to CNN, is one of the 7 most beautiful islands in Europe. The Town (Chora) is beautiful, a scene taken out from a movie of the past. Authentic beauty, clear waters, sea caves and herbs fragrance … A gastronomic destination we just discovered … cheeses that are a dream, sourotenies, kalasounes, ladenies, rolls with anise … and fresh fish. Nikos Michalopoulos, a graduate of the culinary school Etoile, is the new executive chef of the beautiful Vrahos hotel and “trusts” us with the recipe, which has a sea aroma.
Vrahos Hotel, Karavostasis Folegandros
Octopus with black eyed beans salad
By Nikos Michalopoulos, executive chef of Vrahos Hotel, Karavostasis Folegandros
Ingredients
1 medium octopus around about 1200 to 1500 gr.
500 gr black eyed beans
2 dry onions, finely chopped
Sea salt
Freshly ground pepper
Peppercorns
Fine olive oil
2 medium tomatoes, grated
200 ml vinegar
Lemon juice
1 bunch dill, finely chopped
2 bay leaves
Oregano
How to prepare
In a pan sauté the octopus neat with its liquids for 2-3 minutes.
“Deglaze” with the vinegar, add the bay leaf and peppercorns and bring to a boil for 20 minutes.
If necessary add a little hot water.
Boil the beans for 50 minutes, it depends on how much boiling the black eyed beans need. Attention, beans should not lose their shape.
Drain and allow to cool.
We separate the tentacles of the octopus and put them on a platter.
In a bowl mix the beans, onion, dill, the grated tomato, olive oil, lemon juice and then salt and pepper.
Serve by placing a layer of the black eyed bean salad and on the top put the octopus and drizzle with olive oil and lemon.
Finally sprinkle with oregano and enjoy.
