Octopus carpaccio
The octopus carpaccio is a light and tasty appetizer, a fresh and refined recipe, thanks to its scenographic effect that will amaze guests. For an impeccable result, it is important to buy a very fresh octopus. If it is rather large, it is preferable to gently beat it with a meat mallet, in order to make the meat tender. To get thin and intact slices, use a sharp knife or, better still, a slicer. If you like, you can also add other aromatic herbs and a few pink peppercorns.
INGREDIENTS
1,5 kg cleaned and boiled octopus1 jar Sweet & Sour Raw Artichokes1 jar Garden Scent Sundried Tomatoes1 tablespoon Balsamic Vinegar of Modena Rich and Creamy4 tablespoons mayonnaise4 sprigs of fresh lemon thyme2 tablespoons extra virgin olive oilsalt and black pepper, to taste
PREPARATION
Preheat the oven to 160° C. Lay the boiled octopus on a cutting board and cut the tentacles from the body. In a non-stick pan, heat oil and briefly sauté thyme over a medium heat. Add the tentacles and brown, add artichokes cut in quarters, the chopped sundried tomatoes, salt and pepper to taste, and cook for a few minutes. Transfer mixture into a casserole and bake for about 4 minutes. In the meantime, in a bowl whisk the mayonnaise with the Ponti Balsamic Vinegar of Modena Rich and Creamy. Serve the octopus hot, garnished with sprigs of lemon thyme, the mayonnaise and some drops of Balsamic Vinegar of Modena Rich and Creamy.
TipFor best results, prepare the octopus the day before so that it rests well in the refrigerator before slicing. Although the recipe is very simple, in fact, it takes some time for the compression of the octopus, so that it assumes the cylindrical shape inside the bottle. This is why it is important to anticipate the preparation. Furthermore, it is a dish that must be served cold, otherwise the slices will not be compact. If you don't serve it right away, cover it and store it in the refrigerator.
The octopus carpaccio is a light and tasty appetizer, a fresh and refined recipe, thanks to its scenographic effect that will amaze guests. For an impeccable result, it is important to buy a very fresh octopus. If it is rather large, it is preferable to gently beat it with a meat mallet, in order to make the meat tender. To get thin and intact slices, use a sharp knife or, better still, a slicer. If you like, you can also add other aromatic herbs and a few pink peppercorns.
INGREDIENTS
1,5 kg cleaned and boiled octopus
1 jar Sweet & Sour Raw Artichokes
1 jar Garden Scent Sundried Tomatoes
1 tablespoon Balsamic Vinegar of Modena Rich and Creamy
4 tablespoons mayonnaise
4 sprigs of fresh lemon thyme
2 tablespoons extra virgin olive oil
salt and black pepper, to taste
PREPARATION
Preheat the oven to 160° C. Lay the boiled octopus on a cutting board and cut the tentacles from the body. In a non-stick pan, heat oil and briefly sauté thyme over a medium heat. Add the tentacles and brown, add artichokes cut in quarters, the chopped sundried tomatoes, salt and pepper to taste, and cook for a few minutes. Transfer mixture into a casserole and bake for about 4 minutes. In the meantime, in a bowl whisk the mayonnaise with the Ponti Balsamic Vinegar of Modena Rich and Creamy. Serve the octopus hot, garnished with sprigs of lemon thyme, the mayonnaise and some drops of Balsamic Vinegar of Modena Rich and Creamy.
Tip
For best results, prepare the octopus the day before so that it rests well in the refrigerator before slicing. Although the recipe is very simple, in fact, it takes some time for the compression of the octopus, so that it assumes the cylindrical shape inside the bottle. This is why it is important to anticipate the preparation. Furthermore, it is a dish that must be served cold, otherwise the slices will not be compact. If you don't serve it right away, cover it and store it in the refrigerator.
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