The octopus carpaccio is an elegant and refined way to serve this clam, seasoned simply with citronette and boiled potatoes.
recipe given by our chef at .
1.5 kg octopus
30 ml lemon juice
50 ml extra virgin olive oil
These ingredients are able to feed: 7persons
- This course is: Appetizer
- Difficult to prepare: MEDIUM
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Take the octopus, remove the eyes and the mouth (beak) and empty the inside of the bag. Subsequently, to tenderize the octopus, you'll have to beat it with a meat mallet, or you can freeze and thaw the octopus (also in this way you will get a tenderizing octopus). Put in a large pot of water, carrot, onion, bay leaves, juniper berries, clove garlic, celery and parsley. Boil in boiling water and then submerge the octopus falling and pulling to 5-6 times the part with the tentacles, this will encourage the curl of the latter. Finally dip it completely and cook for about 50-60 minutes. The cooking time will depend upon the size of the octopus. Octopus as large as those in the image (about 800 g each) it takes approximately 50 minutes.
When the octopus is cooked, pull it out of the water and let cool. Separate the head from the tentacles and cut it in half; divide into four parts, leaving the tentacles in pairs.
Take a plastic bottle, cut it in half and make some holes in the bottom, put in the octopus and press for good in a way that does not create air holes, the holes at the base of the bottle will be used to eject the liquid excess. Cut with scissors the top of the bottle creating tabs, fold them inward closing the cylinder. Sealed with several layers of film very narrow so that the octopus inside remains under pressure.
Put this in the fridge cylinder inside a container to put a weight on top, we have put a pot of water. Keep in refrigerator at least 24 hours. After this time, take the octopus that has acquired the cylindrical shape of the bottle; at this point you can slice it, do it preferably with a slicing machine to obtain sliced as thin as possible.
Arrange the slices on a serving plate and season with the sauce citronette, obtained by emulsifying extra virgin olive oil and lemon juice (add a pinch of salt). To do this, place the ingredients in a tall glass and stir wildly with an immersion blender, so you get a viscous emulsion.
If you prefer, you can accompany your carpaccio with a patty of mashed potatoes.