Octopus carpaccio
Octopus carpaccio is one of the best appetizers that exist in our kitchen, fragrant and light also ideal to serve as a second course, it may seem strange to you but just a few steps, an empty plastic bottle and you're done.
Ingredients
1 kg of rock octopus1 sprig of parsley1 clove of garlic1 hot pepper1/2 lemon (juice only)2 tablespoons of extra virgin olive oil2 pinches of salt
Preparation
First clean the octopus, remove the eyes and the central beak, rinse thoroughly under running water, then bring plenty of water to a boil and initially immerse only the tentacles three times so they curl and then immerse completely and cook for 40-45 minutes, the meat must be easily penetrated with the tines of a fork. Cut the top of the bottle (the narrowest part) with scissors and make holes in the base to release all the cooking liquid. When the octopus is ready, let it cool in its cooking water, once cooled place in the bottle on the side of the head and then continue with the tentacles, press everything with the help of a meat mallet or with the bottom of a glass to let the liquid out, at this point seal the bottle by folding it on itself and close with an elastic band. I recommend that you place it in a tray and let it rest in the freezer overnight, after the necessary time remove it from the freezer and keep in the refrigerator to thaw (always in the tray). Remove the octopus from the bottle with the help of scissors and slice with an electric knife or with a slicer or sharp knife. Place the slices in a glass bowl and add the garlic cloves, chopped parsley, cracked chili, salt, filtered lemon juice and sprinkle with oil, place back in the refrigerator and let it rest for at least 2h. Leave a few minutes at room temperature before serving.
Octopus carpaccio is one of the best appetizers that exist in our kitchen, fragrant and light also ideal to serve as a second course, it may seem strange to you but just a few steps, an empty plastic bottle and you're done.
Ingredients
1 kg of rock octopus
1 sprig of parsley
1 clove of garlic
1 hot pepper
1/2 lemon (juice only)
2 tablespoons of extra virgin olive oil
2 pinches of salt
Preparation
First clean the octopus, remove the eyes and the central beak, rinse thoroughly under running water, then bring plenty of water to a boil and initially immerse only the tentacles three times so they curl and then immerse completely and cook for 40-45 minutes, the meat must be easily penetrated with the tines of a fork. Cut the top of the bottle (the narrowest part) with scissors and make holes in the base to release all the cooking liquid. When the octopus is ready, let it cool in its cooking water, once cooled place in the bottle on the side of the head and then continue with the tentacles, press everything with the help of a meat mallet or with the bottom of a glass to let the liquid out, at this point seal the bottle by folding it on itself and close with an elastic band. I recommend that you place it in a tray and let it rest in the freezer overnight, after the necessary time remove it from the freezer and keep in the refrigerator to thaw (always in the tray). Remove the octopus from the bottle with the help of scissors and slice with an electric knife or with a slicer or sharp knife. Place the slices in a glass bowl and add the garlic cloves, chopped parsley, cracked chili, salt, filtered lemon juice and sprinkle with oil, place back in the refrigerator and let it rest for at least 2h. Leave a few minutes at room temperature before serving.
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