Octopus Carpaccio without a bottle!
Serves 6
Directions
- 1Open the octopus tentacles on the cutting board.
- 2Cut the octopus tentacles as close as possible to the head with a sharp knife.
- 3Set the octopus heads aside.
- 4Cut off the thinnest part of each tentacle.
- 5Weave the resulting tentacles into woodeners.
- 6Remove the carrots.
- 7Cut carrots in crochet and then in half.
- 8Clean the onion and leave it whole.
- 9Cut only the stems of the parsley.
- 10Tie the parsley stems with a little string.
- 11Fill a large pot with abundant water.
- 12Starting from cold, add the vegetables, the bunch of parsley, and white wine to the pot.
- 13When the water boils, first put the octopus heads in the pot, then the tentacles and scraps.
- 14Check if the octopus is cooked by trying the tooth; it's ready when everything is tender.
- 15Remove the woodeners from the tentacles.
- 16Wrap everything with film, trying to compress the octopus as much as possible.
- 17Tighten the film and move the octopus to the fridge for at least a couple of hours.
- 18Once cooked, cut the octopus clippings into very small pieces along with the rest of the octopus.
- 19Cut the carrots and onion to the same size.
- 20Combine the octopus, carrots, and onion.
- 21Season with a drizzle of oil, some salt, and parsley.
- 22Reduce the octopus cooking liquid by adding some tomato sauce.
- 23Slice the chilled octopus candy thinly.
- 24Plate the dish by putting the prepared sauce at the base.
- 25Add a generous spoonful of octopus and vegetables on top of the sauce.
- 26Lay the carpaccio slices on top.
Ingredients
- 1.2 kg octopus
- 2 liters water
- 250 ml white wine
- 200 g carrots
- 100 g onion
- 20 g parsley
- 500 ml octopus cooking broth
- 250 g tomato sauce
- drizzle oil
- salt
Equipment
cutting boardsharp knifewoodenersstringlarge pot
Tips
- Tie parsley stems with string for easier removal.
- Compress the octopus as much as possible with film before refrigerating.
- Reduce cooking liquid for the sauce by adding tomato sauce.
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