Octopus Carpaccio: the recipe for a tasty and elegant dish to be served cold

The octopus carpaccio is a light and tasty appetizer, a fresh and refined recipe, thanks to its scenographic effect that will amaze guests. An easy dish to make, but which requires precise steps to be perfectly made. The octopus must be boiled, pressed in a bottle to give it the cylindrical shape and then left to cool in the refrigerator for 24 hours.

After this time, it is cut into slices and seasoned with an emulsion based on lemon juice, extra virgin olive oil and salt. The octopus carpaccio can be served cold at the opening of a dinner or as a main course; elegant and delicious, it is also suitable for large festive occasions, just like the octopus salad.

For an impeccable result, it is important to buy a very fresh octopus. If it is rather large, it is preferable to gently beat it with a meat mallet, in order to make the meat tender. To get thin and intact slices, use a sharp knife or, better still, a slicer. If you like, you can also add other aromatic herbs and a few pink peppercorns.

Tips

For best results, prepare the octopus the day before so that it rests well in the refrigerator before slicing. Although the recipe is very simple, in fact, it takes some time for the compression of the octopus, so that it assumes the cylindrical shape inside the bottle. This is why it is important to anticipate the preparation. Furthermore, it is a dish that must be served cold, otherwise the slices will not be compact. If you don't serve it right away, cover it and store it in the refrigerator.

How to store Octopus Carpaccio

Octopus carpaccio can be stored in the refrigerator, covered with cling film, for a couple of days. You can also store it in the bottle and prepare it on the spot but, even in this case, it cannot stay in the refrigerator for more than 24 hours.

How to make Octopus Carpaccio

With a sharp knife cut the octopus along the head.

Remove the eyes and internal contents. Carefully wash the octopus under cold running water to remove residual sand.

Collect the carrot, celery, onion, pink peppercorns, salt and bay leaves in a saucepan with plenty of water. Put on the heat and bring to a boil.

Dip the octopus tips in boiling water times, so that they curl.

Dip all the octopus and cook for 70 minutes.

Once cooked, remove the octopus from the broth and let it cool.

Cut the octopus into 6 parts.

Insert the octopus into a plastic bottle that is cut in half and dry.

Prick the bottom of the bottle with the tines of a fork.

Press the octopus with a lid and you will see the excess liquid come out.

With scissors cut the ends of the bottle to form flaps.

Close them towards themselves and seal everything with cling film. Leave to rest in the refrigerator for about 24 hours.

After the resting time, remove the octopus from the bottle.

Finely slice the octopus with a knife – preferably with a slicer – and arrange the slices on a serving dish.

Prepare a citronette with lemon juice, extra virgin olive oil and salt by mixing the ingredients vigorously with a spoon.

Season the octopus carpaccio with the citronette and chopped fresh parsley.

Bring to the table and serve.