Octopus carpaccio
This carpaccio is one of the very effective dishes that look great on a plate and has been seen more often in restaurants lately. It is eaten cold with fine mixed salads. In addition to the octopus, of course, you need a plain plastic bottle for this superior impression…
Preparation steps
- the octopus (one or two) must be frozen for at least a few days
- slowly immerse the octopus legs in boiling water, holding it by the head. Repeat this 2-3 times. Let it cook on low heat for 30-45 minutes, depending on the size
- the octopus must be cooled in the water in which it was cooked. It is then taken out and cut into very large pieces
- cut a plastic bottle (make sure it is flat, without horizontal indentations) with scissors or a knife somewhere in half
- put the octopus in a bottle and press as much as possible with your hand (or some object). You need to squeeze out as much water as possible from cooking. Finally, load the top of the octopus with a jar and put the bottle in the refrigerator for at least 1 day. Gelatin forms around the octopus meat and the next day all the mass will harden
- before you cut the octopus you can put the bottle in the deep freezer compartment for ten minutes to make the mass even firmer. Remove, cut with scissors and remove plastic. You get a roll of meat that needs to be cut into as thin slices as possible. In restaurants they do it on a machine and get very fine slices, but it is better when the slices are a little thicker, at least 3-4 mm
- prepare the salad: cut all the ingredients into small pieces, salt, pepper, season with good olive oil. You can put one piece of salad in the middle of the tray or on the bottom. Carefully arrange the octopus slices, add a little salt, pepper with freshly ground pepper, lightly sprinkle with balsamic vinegar (or lemon juice if you don’t like acetto) and season richly with good olive oil.
- Serve the rest of the salad in a bowl next to the carpaccio
Serving
It is very important that the salad is mixed and well seasoned. All salads are good, you need to adjust to the season. In summer, for example, it is excellent with tomatoes, cucumbers, peppers, red onions, but everything must be finely chopped into cubes. It is excellent as a rich sandwich or bruschetta. Put a lot of salad on the bread first, then a slice of octopus and sprinkle with oil
