The octopus carpaccio is a tasty and light fish dish to be served as either a main course or an appetizer.
A fresh and refined recipe to enjoy both in summer and winter, a main course suitable for any occasion.
I find it perfect even in the buffet of your most important events, but also for an intimate dinner with your friends with a side of fresh vegetables and a good glass of white wine.
The octopus carpaccio is simple to prepare, but patience is required in the preparation; after being boiled, it must be cut into pieces and well-pressed in a plastic bottle.
It should be left to rest in the fridge for 24h and then sliced thinly with a sharp knife or even better, a slicer.
To season it, prepare some salmoriglio with EVO oil and lemon and plenty of parsley.
If you want to prepare it, continue reading; I will show you step by step how to proceed, and then if you like, let me know how it turned out.
- Portions: 12
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.3 lbs of fresh or frozen octopus
- 1/3 cup of EVO oil
- juice of a large lemon
- 1 bunch of parsley
- to taste of salt
Steps
For my recipe, I used a pre-cleaned frozen octopus; you decide whether to use fresh or frozen fish.
Put a pot with water on the stove to cook the octopus.
Add some salt and bring to a boil.
When the water starts boiling, take the octopus and dip the tentacles for a few seconds, then lift.
Repeat this operation two or three times. This helps to curl the tentacles.
Immerse the octopus in water and cook for 60 minutes.
In the meantime, we can prepare what we need to make the carpaccio, that is, a plastic bottle.
Cut off the upper part and make holes at the bottom of the bottle to drain the excess liquid during pressing.
When the octopus is cooked, let it cool and cut it into not too small pieces.
Start filling the bottom of the bottle by trying to cover the surface without leaving spaces and pressing as you add the pieces.
At the end of the filling, press with all the strength you have using a glass bottle.
Cut the top of the bottle in four to form flaps.
Bend the flaps to form a lid.
Seal well with cling film and store in the fridge for 24h.
After the time has passed, remove the octopus from the bottle which will have taken the shape.
Cut with a sharp knife into thin slices, or with a slicer.
Squeeze the lemon and add EVO oil and a bit of salt.
Whisk the oil with the lemon using a fork.
Distribute the salmoriglio over the carpaccio slices with a spoon.
Finish with plenty of parsley.
The octopus carpaccio is a scenic and tasty dish that will reward you with satisfaction and compliments once you serve it at the table.
