Octopus carpaccio

Do you also feel a bit "" chef "? I have no cooking qualifications, but I must admit that some recipes make me so happy that I believe I am a real chef! And among these" happy "recipes there is a carpaccio octopus special: do you know what they serve you as an appetizer at the fish restaurant? and I will reveal all the secrets to prepare it at home!

Video of the Recipe

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Identity Card of the Recipe

• 81 KCal Calories per serving

• Ingrediants

  • 1 kg of octopus
  • Untreated lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1 sprig of parsley
  • q.s. of salt
  • q.s. of pepper
  • 100 g of black olives
  • 30 g of capers

  Materials Needed

  • Casserole
  • Plastic bottle
  • Knife
  • Bowl or plate to collect the liquid
  • Chopping board
  • Platter
  • Meat pounder or another weight (eg glass jar full of water)

  Preparation

  1. Clean the Octopus as reported on THIS RECIPE.
  2. Boil the octopus, calculating 18-20 minutes of cooking per kilo of shellfish. Turn off the heat and let the octopus cool in its cooking water to soften the meat.
  3. Those who wish can remove the skin from the octopus with the help of a small knife or absorbent paper.
  4. Cut the octopus into pieces, following the tentacles.
  5. Cut a plastic bottle in half, horizontally.
  6. Insert the pieces of octopus into the bottom of the bottle, squeezing as much as possible to remove excess liquid.

  Did you know that
  In some recipes it is advisable to pierce the bottom of the bottle to remove all the liquid from the octopus: in doing so, however, you risk that the octopus carpaccio will break during cutting because a good amount of "gelatin" (collegene ), able to facilitate the shaping of the carpaccio.

  7. Arrange the half bottle with the octopus on a plate and place a weight on it (eg meat mallet or a glass jar full of water). The weight will exert the right pressure on the octopus to ensure that the carpaccio, once cut into slices, remains compact and does not crumble. To remove any excess liquid, turn the bottle with the octopus upside down on the sink. After removing the liquid, put the weight back on.
  8. Place the bottle in the fridge, covering with a nylon bag.
  9. After 2-3 hours, the octopus will have congealed and created a jelly in the empty spaces.
  10. Gently remove the octopus from the bottle, cutting the plastic (if necessary): you will get a compact cylinder of octopus.
  11. Now cut the octopus carpaccio into thin slices and arrange them on a plate. Make a citronette sauce by emulsifying oil, lemon, salt and pepper. Sprinkle the octopus with the sauce and serve with plenty of parsley, black olives and capers.

  Alice's comment - PersonalCooker

  Now imagine serving this wonderful octopus carpaccio to your guests: I proposed it to you with black olives and capers, but if you want you can serve with some cherry tomatoes flavored with balsamic vinegar glaze!

  Nutritional values ​​and Health Comment on the recipe

  Octopus Carpaccio is a preparation that works brilliantly both as an appetizer and as a cold dish. It has a moderate energy intake, mainly provided by proteins. The lipids are not excessive and have a prevalence of unsaturated fatty acids; carbohydrates are of little significance. Cholesterol is well present, while fibers are almost absent. The Octopus Carpaccio is suitable for all dietary regimes but, in the hypercholesterolemic one, it must represent a sporadic alternative with moderate portions. The average portion (as an appetizer) is about 100g (80kcal); as a dish instead, it ranges between 150 and 200g (120-160kcal).