Octopus carpaccio

Category: Cold meals and snacks
Octopus carpaccio

Ingredients

Octopus 1 kg
Carrot 1 PC.
Onion 1 PC.
Celery 1 banter.
Bay leaf 1-2 pcs.
Dill, parsley several branches
Salt, pepper, allspice taste
Sauce:
Olive oil 2 tbsp. l.
Lemon juice 1 tbsp. l.
Garlic 1-2 teeth
Parsley 1 vet.
Salt

Cooking method

Octopus carpaccio
As a rule, octopuses are sold gutted in our stores. If you got a fresh octopus, you need to gut it, wash it well and beat it off slightly.
Octopus carpaccio
Cooking vegetable broth for the subsequent cooking of the octopus.
Octopus carpaccio
Holding the octopus over the boiling broth, we lower it into the pan gradually, several times.
Octopus carpaccio
First, we lower the very tips of the tentacles.
Octopus carpaccio
Each time we plunge the tentacles deeper and deeper. Twisted in a spiral, they will add additional aesthetics to the future roll.
Octopus carpaccio
After dipping the tentacles into the boiling broth several times, immerse the whole octopus in it and cook for about half an hour, until the flesh is pierced with a fork. But do not overcook, the octopus should remain moderately dense!
Octopus carpaccio
The boiled octopus is cut into large enough pieces.
Octopus carpaccio
Now we need a plastic bottle of a cylindrical shape, from which the upper part is cut to the "shoulders", and two or three holes are pierced in the bottom.
Octopus carpaccio
We put the octopus in a bottle so that its parts create the most beautiful pattern on the outside of the future roll.
Octopus carpaccio
Now the octopus needs to be tamped. I built this structure: I put a brass mortar inside the bottle, wrapped it in cling film, and set the bottle in a container into which excess liquid would drain. This design is placed in the refrigerator for a day.
Octopus carpaccioOctopus carpaccio
After a day, we release the octopus from the bottle, carefully cutting it, and we get such a roll.
Octopus carpaccio
It remains to cut the roll into thin slices (this is very convenient to do with a slicer) and sprinkle with a sauce made from mixed olive oil, lemon juice and chopped garlic, parsley and salt added to them. Spectacular, tasty and original appetizer is ready!


Jouravl
dopleta, Larissa! Stunned! What a huge octopus, we only sell small ones. A chic recipe and creative roll shape
An excellent recipe, not everyone of course has octopuses, but at least take a look
lettohka ttt
Wow!!! Already captured the spirit! Keep me semeooo ​​!!!
Larochka, there are no such animals, and they are not expected, but damn attractive !!!! Thanks for the beauty!!
Tatyana1103
Quote: Jouravl
An excellent recipe, of course not everyone has octopuses, but at least take a look
Nadya, as she took it off her tongue. Even if I found it, I would hardly have had the courage to pick it up
Larissa, thanks for the master class
dopleta
Quote: Jouravl
Of course, not everyone has octopuses
We are in Okey and in the Metro. Isn't it everywhere? After all, imported in St. Petersburg, not caught in the Gulf of Finland?
Thank you very much for your comments, girls!
Anna1957
Laris, as always - in words it is impossible to convey the delight of beauty and originality. therefore

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