![\"\"](\"https:\/\/erasmus-hdh.de\/projekt2024\/wp-content\/uploads\/2025\/02\/image_2025-02-11_145639747.png\")
Ingredients (4 people):<\/strong><\/h2>\n\n\n\n\n- 1 kg Zourite (small octopus)<\/li>\n\n\n\n
- Oil (a dash)<\/li>\n\n\n\n
- 1 large onion<\/li>\n\n\n\n
- 2 garlic cloves<\/li>\n\n\n\n
- 5 cm ginger<\/li>\n\n\n\n
- 1 can of diced tomatoes<\/li>\n\n\n\n
- 40 cl red wine<\/li>\n\n\n\n
- 2 spring onions, finely chopped<\/li>\n\n\n\n
- Fresh parsley<\/li>\n\n\n\n
- 2 sprigs of thyme<\/li>\n\n\n\n
- 1410 calories <\/li>\n<\/ul>\n\n\n\n
\n\n\n\nPreparation:<\/strong><\/h2>\n\n\n\nThe total time required is 1 hour.
First, the octopus needs to be tenderized. This can be done in one of two ways: either cook it in a pressure cooker or briefly blanch it in boiling water. Once the skin changes color, you can remove the octopus and peel off the skin.
For seasoning, crush green or black peppercorns (your choice), garlic, grated nutmeg, and cloves together in a mortar. If available, you can also add mace (the outer covering of the nutmeg). To deepen the flavor, you may add bay leaves or a blend of various spices.
Next, cook the octopus slowly over low heat in a stew pot without adding any liquid or salt initially. Then, add finely chopped onions, some grated ginger, garlic, and chopped tomatoes.
After about 30 to 40 minutes, once the flavors have blended well, pour in a little red wine. Let everything simmer until the wine has completely evaporated.
Finally, before serving, sprinkle finely chopped green onions and parsley over the dish.<\/p><\/p>\n\n\n\n
\n\n\n\nUtensils:<\/strong><\/h2>\n\n\n\n\n- cocotte <\/li>\n\n\n\n
- wooden spoon <\/li>\n\n\n\n
- knives <\/li>\n\n\n\n
- pestle<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Zourite is a tenderly cooked small octopus, slowly braised with a flavorful spice mix of pepper, nutmeg, cloves, and ginger, enhanced with fresh tomatoes, red wine, and herbs. Ingredients (4 people): Preparation: The total time required is 1 hour. First, the octopus needs to be tenderized. This can be done in one of two ways:… Continue reading Civet zouritte (EN)<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[177,178,164],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-recette-en-anglais","tag-octopus","tag-red-wine","tag-spices"],"_links":{"self":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":3,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":2137,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51\/revisions\/2137"}],"wp:attachment":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\n\n\n
Preparation:<\/strong><\/h2>\n\n\n\nThe total time required is 1 hour.
First, the octopus needs to be tenderized. This can be done in one of two ways: either cook it in a pressure cooker or briefly blanch it in boiling water. Once the skin changes color, you can remove the octopus and peel off the skin.
For seasoning, crush green or black peppercorns (your choice), garlic, grated nutmeg, and cloves together in a mortar. If available, you can also add mace (the outer covering of the nutmeg). To deepen the flavor, you may add bay leaves or a blend of various spices.
Next, cook the octopus slowly over low heat in a stew pot without adding any liquid or salt initially. Then, add finely chopped onions, some grated ginger, garlic, and chopped tomatoes.
After about 30 to 40 minutes, once the flavors have blended well, pour in a little red wine. Let everything simmer until the wine has completely evaporated.
Finally, before serving, sprinkle finely chopped green onions and parsley over the dish.<\/p><\/p>\n\n\n\n
\n\n\n\nUtensils:<\/strong><\/h2>\n\n\n\n\n- cocotte <\/li>\n\n\n\n
- wooden spoon <\/li>\n\n\n\n
- knives <\/li>\n\n\n\n
- pestle<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Zourite is a tenderly cooked small octopus, slowly braised with a flavorful spice mix of pepper, nutmeg, cloves, and ginger, enhanced with fresh tomatoes, red wine, and herbs. Ingredients (4 people): Preparation: The total time required is 1 hour. First, the octopus needs to be tenderized. This can be done in one of two ways:… Continue reading Civet zouritte (EN)<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[177,178,164],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-recette-en-anglais","tag-octopus","tag-red-wine","tag-spices"],"_links":{"self":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":3,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":2137,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51\/revisions\/2137"}],"wp:attachment":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
First, the octopus needs to be tenderized. This can be done in one of two ways: either cook it in a pressure cooker or briefly blanch it in boiling water. Once the skin changes color, you can remove the octopus and peel off the skin.
For seasoning, crush green or black peppercorns (your choice), garlic, grated nutmeg, and cloves together in a mortar. If available, you can also add mace (the outer covering of the nutmeg). To deepen the flavor, you may add bay leaves or a blend of various spices.
Next, cook the octopus slowly over low heat in a stew pot without adding any liquid or salt initially. Then, add finely chopped onions, some grated ginger, garlic, and chopped tomatoes.
After about 30 to 40 minutes, once the flavors have blended well, pour in a little red wine. Let everything simmer until the wine has completely evaporated.
Finally, before serving, sprinkle finely chopped green onions and parsley over the dish.<\/p><\/p>\n\n\n\n
- \n
- cocotte <\/li>\n\n\n\n
- wooden spoon <\/li>\n\n\n\n
- knives <\/li>\n\n\n\n
- pestle<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Zourite is a tenderly cooked small octopus, slowly braised with a flavorful spice mix of pepper, nutmeg, cloves, and ginger, enhanced with fresh tomatoes, red wine, and herbs. Ingredients (4 people): Preparation: The total time required is 1 hour. First, the octopus needs to be tenderized. This can be done in one of two ways:… Continue reading Civet zouritte (EN)<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[177,178,164],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-recette-en-anglais","tag-octopus","tag-red-wine","tag-spices"],"_links":{"self":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":3,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":2137,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/posts\/51\/revisions\/2137"}],"wp:attachment":[{"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erasmus-hdh.de\/projekt2024\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}