Cypriot Recipes – Stuffed Baby Octopus
by Ralph Kratzer
• 4 baby octopuses
• salad leaves
• ½ lemon
• 1 large tomato
• 1 green bell pepper
• 1 tbsp capers
• 20 ml olive oil
• 100 gram Hellim cheese
• parsley (amount according to taste)
• basil (amount according to taste)
• black pepper (amount according to taste)
Slice tomato, put 4 equal slices aside, chop the rest of the tomato. Chop the bell pepper. Add chopped parsley, basil and some black pepper. Grate the Hellim cheese. Mix all the ingredients with olive oil and stuff the baby octopuses with the mixture.
Barbeque them or put them into the oven at 180°C for 20 minutes.
Place the 4 tomato slices on a plate, garnish with chopped salad leaves and slices of lemon. Place octopuses on the top. Decorate with the capers.
Serve and enjoy!
Categories: Chef's Choice