Octopus Сarpaccio

by Editorial Staff

In this case, carpaccio does not mean that we will eat raw octopus. Spectacular appetizer for a festive table!

Servings: 8

Ingredients

  • Octopus (s) – 1 kg
  • Onions – 1/2 pc.
  • Carrots – 1 pc.
  • Celery stalk – 1 petiole
  • Bay leaf – 3 pcs.
  • Black peppercorns – 5 pcs.
  • Carnation – 3 pcs.
  • Salt

For the Vinaigrette sauce:

  • Lemon – 1/2 pc.
  • Olive oil – 30 ml
  • Salt
  • Ground black pepper

Directions

  1. Defrost octopuses, wash them, check how clean they are (head). If necessary, cut out the eyes and “beak”.
  2. We boil water, salt. Add carrots, onions and celery, bay leaves, peppers and cloves. And also a wine stopper, if any.
  3. See what tentacles the octopus has? We do not throw it straight into the water, but dip it 3 times.
  4. The tentacles curled. Now you can throw it into the water. Cook for about an hour.
  5. We take a plastic bottle, cut off the top. At the bottom we make several holes with scissors.
  6. Cut the still warm octopus. I had small ones, so I cut them into 2 parts. If you have large ones, siotrite yourself … into 4 parts.
  7. We put the octopuses beautifully in a bottle.
  8. Pressing – we used a meat beating device. You can use a glass bottle that is smaller in diameter than a plastic bottle to make carpaccio. In general, we need to compress the octopuses and squeeze out the excess water.
  9. We make several vertical cuts.
  10. Bend the edges to the center.
  11. We tighten the structure with cling film. We put it in the refrigerator for 24 hours.
  12. After the time has elapsed, take out the pressed octopus.
  13. Cut into thin slices with a sharp knife.
  14. Season the carpaccio with Vinaigrette sauce. That is, beat the lemon juice and olive oil, add salt and black pepper. Lubricate the slices with a brush.

Enjoy your meal!

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