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
- Defrost octopuses, wash them, check how clean they are (head). If necessary, cut out the eyes and “beak”.
- We boil water, salt. Add carrots, onions and celery, bay leaves, peppers and cloves. And also a wine stopper, if any.
- See what tentacles the octopus has? We do not throw it straight into the water, but dip it 3 times.
- The tentacles curled. Now you can throw it into the water. Cook for about an hour.
- We take a plastic bottle, cut off the top. At the bottom we make several holes with scissors.
- 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.
- We put the octopuses beautifully in a bottle.
- 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.
- We make several vertical cuts.
- Bend the edges to the center.
- We tighten the structure with cling film. We put it in the refrigerator for 24 hours.
- After the time has elapsed, take out the pressed octopus.
- Cut into thin slices with a sharp knife.
- 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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