Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, octopus carpaccio. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Italian-style octopus carpaccio involves thin slices of cooked octopus with a bright citrus vinaigrette dressing that makes for an impressive dish that can be served as an appetiser or a light main. All you need is an octopus and a plastic After making and slicing my carpaccio I drizzled it with a quick dressing I made with Pomora olive oil. Octopus carpaccio by the Greek chef Akis Petretzikis.
Octopus carpaccio is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Octopus carpaccio is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have octopus carpaccio using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Octopus carpaccio:
- Take Octopus
- Get 1 kg octopus
- Prepare 30 grams salt
- Prepare 4 small pepercorns
- Make ready 1 medium onion
- Take 2 stick celery stalks
- Make ready 1 medium carrot
- Take 4 small bay leaves
- Take 6 small juniper berries
The Octopus Carpaccio recipe out of our category Seafood! Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. The Carpaccio Octopus is a legendary dish of the Venetian aristocracy. It is fished in Greece and the only additions are salt and vinegar to preserve that Mediterranean feeling of freshness.
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.
Octopus cooked sous-vide is very flavorful and tender, and sliced thinly as carpaccio is a great way of serving it. Last year I prepared octopus carpaccio, but the slices fell apart. Every four years, there's the potential for a new broom to sweep through Ottawa and bring with it an entirely new government, with new policies and new people decamping to the nation's capital. The color of the octopus and the gelatin around the parts suggest the octopus was boiled and chilled. Cut the tentacles from the octopuses' bodies (reserve the bodies for adding to the salad recipe below).
So that is going to wrap it up with this special food octopus carpaccio recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
