Octopus carpaccio. Octopus Carpaccio 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. It is easier than you think to make this rather professional looking dish – all you need is an empty plastic bottle! Put the carrot, the peeled onion, the celery and a good pinch of salt in a large pan then fill it half with water.
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. This specialty product follows the traditional carpaccio recipe in which the octopus is tenderized, cooked, and pressed to log forms.
Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, octopus carpaccio. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Octopus Carpaccio 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. It is easier than you think to make this rather professional looking dish – all you need is an empty plastic bottle! Put the carrot, the peeled onion, the celery and a good pinch of salt in a large pan then fill it half with water.
Octopus carpaccio is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Octopus carpaccio is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have octopus carpaccio using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Octopus carpaccio:
- {Make ready of Octopus.
- {Prepare 1 kg of octopus.
- {Prepare 30 grams of salt.
- {Prepare 4 small of pepercorns.
- {Make ready 1 medium of onion.
- {Get 2 stick of celery stalks.
- {Take 1 medium of carrot.
- {Get 4 small of bay leaves.
- {Prepare 6 small of juniper berries.
The carpaccio comes frozen but thaws easily and you only need to garnish and serve. Octopus carpaccio is an exquisite dish, tender and tasty. It is a regular item in the menu of expensive restaurants. Ingredients for Octopus Carpaccio Alessandro Pirozzi, executive chef and owner of Alessa, creates octopus "carpaccio".
Steps 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..
It's a fascinating process, involving an empty pop container, braised oc. In a large soup pot, combine octopus with onion, carrot, celery, fennel, lemon zest, quartered lemon, wine, water, garlic, bay leaves, thyme and peppercorns. Bring to boil on high heat. Remove octopus from stock and set aside until cool enough to handle. Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan.
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