Octopus and potato carpaccio
The combination of octopus and potatoes is very tested, they go very well together, they are usually prepared in salads seasoned with oil and rosemary, this time instead I prepared octopus and potatoes in carpaccio version. Very convenient, because it can be prepared in advance, octopus carpaccio with potatoes is a second course with a side dish rich in flavor, made special by a sauce based on capers, garlic and parsley that enhances its taste. I often prepare octopus carpaccio, to be eaten simply seasoned or to accompany legume creams, green salad or with boiled potatoes, to be chosen according to the season. In summer it is perfect for a dinner in the garden, it is prepared a day in advance and is excellent to eat cold.
Ingredients
1 octopus of about 500 g400 g boiled potatoesA celery stalk1 small carrot1/2 onionSalt
For the dressing
4 – 5 sprigs of parsley1/2 clove of garlic4 salted capers, desalted1 tablespoon lemon juiceExtra virgin olive oil
Preparation
Fill a pan with water, add the celery, carrot and onion and bring to a boil. Wash the octopus, remove the beak and eyes and dip it in boiling water, let it cook for about 20-25 minutes. Turn off the heat and let the octopus cool in the water. Pull the octopus up from the water and put it in a cylindrical container, a 500 ml bottle of water is fine. Press the octopus well and refrigerate for 6-8 hours. Take the octopus from the fridge, cut it into thin slices and place it in a serving dish alternating it with slices of boiled potatoes. On a cutting board, chop the capers, parsley and lemon juice with a knife, add about 50-60 ml of oil and mix. Sprinkle the octopus and potatoes with a pinch of salt and the sauce. Let it rest for about 10 – 15 minutes and serve.
The combination of octopus and potatoes is very tested, they go very well together, they are usually prepared in salads seasoned with oil and rosemary, this time instead I prepared octopus and potatoes in carpaccio version. Very convenient, because it can be prepared in advance, octopus carpaccio with potatoes is a second course with a side dish rich in flavor, made special by a sauce based on capers, garlic and parsley that enhances its taste. I often prepare octopus carpaccio, to be eaten simply seasoned or to accompany legume creams, green salad or with boiled potatoes, to be chosen according to the season. In summer it is perfect for a dinner in the garden, it is prepared a day in advance and is excellent to eat cold.
Ingredients
1 octopus of about 500 g
400 g boiled potatoes
A celery stalk
1 small carrot
1/2 onion
Salt
For the dressing
4 – 5 sprigs of parsley
1/2 clove of garlic
4 salted capers, desalted
1 tablespoon lemon juice
Extra virgin olive oil
Preparation
Fill a pan with water, add the celery, carrot and onion and bring to a boil. Wash the octopus, remove the beak and eyes and dip it in boiling water, let it cook for about 20-25 minutes. Turn off the heat and let the octopus cool in the water. Pull the octopus up from the water and put it in a cylindrical container, a 500 ml bottle of water is fine. Press the octopus well and refrigerate for 6-8 hours. Take the octopus from the fridge, cut it into thin slices and place it in a serving dish alternating it with slices of boiled potatoes. On a cutting board, chop the capers, parsley and lemon juice with a knife, add about 50-60 ml of oil and mix. Sprinkle the octopus and potatoes with a pinch of salt and the sauce. Let it rest for about 10 – 15 minutes and serve.
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