Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, octopus carpaccio. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Octopus is a very popular ingredient in the Italian cuisine, especially in the south where towns are surrounded by beautiful coastlines and fresh seafood is abundant. Whereas the octopus carpaccio here is considered a slightly refined dish, the cooking in Southern Italy tends to be much more rustic. Mix the olive oil and lime juice to form a vinaigrette.
Octopus carpaccio is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Octopus carpaccio is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook octopus carpaccio using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Octopus carpaccio:
- Prepare Octopus
- Take 1 kg octopus
- Prepare 30 grams salt
- Make ready 4 small pepercorns
- Prepare 1 medium onion
- Make ready 2 stick celery stalks
- Prepare 1 medium carrot
- Prepare 4 small bay leaves
- Get 6 small juniper berries
All you need is an octopus and a plastic empty bottle. You can buy a frozen octopus which actually works better than a fresh one. One of the best ways of ensuring that your octopus will be tender and delicious is to use one that was previously frozen. Continuing my ongoing series of food I present to you my version of Octopus Carpaccio.
Instructions to make Octopus carpaccio:
- Remove the octopus eyes and the beak by cutting the sak length wise.
- If dealing with a big octopus you can tenderize by hammering the meat.
- Wash the octopus thoroughly to clean tentacles from sand particles
- In a large pan fill with water up to 3/4 and put all ingredientes to a boil except the octopus.
- Dip the tips of the tentacles so they curl up. Then put the whole octopus in and simmer for 60 min (30 min for every half kg of octopus)
- Take any soda or water bottle and cut the upper part where the cap goes so that there is a wider hole.
- Cut the octopus tentacles and dice the rest. Place all of it inside the bottle in a orderly fashion.
- Cut around the bottle vertical wise but not all the way just so that you can close it with the remaining plastic trimmings.
- Close the bottle and freeze over night with a weight on so that it compresses the octopus. Remember to open little holes at the end of the bottle so that the excess liquid come out.
- Slice the octopus with an electric slicer very thinly and arrange them in a plate. Add olive oil, salt, lemon juice and even paprika to your liking. You can create your own dressing.
I first encountered this simple yet unique way of serving octopus in Italy. The end result is similar to the octopus you would make or buy that is marinated in olive oil, garlic and salt. That is usually done with chunky pieces of octopus while this is layers. Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan. Over here, tender octopus are topped with chopped cucumber, tomato, and sweet onion, making it a fabulous appetizer.
So that’s going to wrap it up for this special food octopus carpaccio recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
