Today’s dish is a recipe from my mom.
The Sicilian octopus carpaccio.
This is a light, fresh and delicious recipe. A true chef dish that should be served cold, also as an appetizer.
- Serving: For 4 People
Carpaccio di polpo
Usually I prepare it a day before serving it, but the important thing is to let it cool well and let it flavor for at least a few hours.
The result will be excellent!
Ingredients
Instructions
Carpaccio di polpo
Ingredients:
1 kg of octopus
Vegetable broth
1 lemon
1 clove of garlic
Olive oil
Parsley
Mint leaves
Salt and pepper
Rocket for garnish
1 plastic bottle
Method :
Clean and cook the octopus in the vegetable broth.
Let it cool and cut it into four parts.
Place the octopus in a plastic bottle cut in half.
Press and remove a little excess water.
Leave to cool in the refrigerator for a few hours.
In the meantime, prepare the sauce to season the carpaccio.
Mix six tablespoons of olive oil with a lemon juice, mint leaves, a chopped garlic clove, a pinch of salt and pepper, a little chopped parsley with a kitchen whisk.
Also put the sauce in the refrigerator.
Then remove the octopus from the bottle and slice it thinly.
Arrange the slices of octopus carpaccio on a serving dish on a bed of rocket.
Then season the octopus with the sauce based on olive oil and lemon juice.
Finish the dish with another bit of fresh parsley.
Let it rest for an hour in the fridge before serving.
Buon appetito!!
