3 Reviews of Htapodi Me Makaronaki Kofto (Stewed Octopus With Macaroni)

From: Thorsten

On Oct 23, 2006

This is wonderful and you must try it. Don't hesitate to cook a whole octopus, it is really easy - cook it until it is tender. The juices built during cooking are so deelish, that you would like eat out of the pot. But wait until you have added all other ingredients and the pasta. I used ditali pasta, which were a great combo with the octopus. After cooking I have cut the octopus in pices, but left some bigger ones. The cinnamon and the bay leaf add a fantastic flavour and after the pasta were cooked in the sauce with the octopus pieces all flavours were melted to perfection. I love the different textures of the octopus, still firm, but tender and the pasta still al dente. This dish is so easy to make and it can't go wrong. Thanks for sharing. (May 21, 2006) I've made it now three times and love it. This time I didn't use ditali pasta as suggested in the recipe, I use Penne. But this was the only change. It is one recipe which I wouldn't like to change, because "WHY should I make changes in a PERFECT recipe?". (October 23, 2006)

From: Chef #1178704

On Feb 22, 2009

From: Chef #1174811

On Aug 17, 2009

This is an excellent recipe, so very tasty and lots and lots of rich sauce. I had trouble getting the octopus tender and had to cook it longer than mentioned, maybe it should have been beaten on a rock or something, like they do in Kenya where I first cooked octopus!! A really tasty dish.