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Octopus carpaccio – the recipe from Cooks but good

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  • First of all, clean the octopus: remove the eyes and the viscera contained in the head. Turn the head upside down to wash it well, remove the central beak, then wash carefully under fresh running water.

  • In a large pot, add the water, a glass of white wine and season with salt. Wash a shallot well and, after cutting the two ends, divide it in half and insert it with the garlic, including the peel, into the pot.

  • Then add the bay leaves, juniper berries and peppercorns. Then cover with a lid and bring to the boil.

  • Now immerse the octopus in the boiling water, holding it by the head, 3-4 times, up and down in the pan, until it curls up. This temperature change will help make it soft.

  • After that, leave it in the water and cook over low heat for 30 minutes with the lid half open. Once cooked, turn off the heat and let the octopus rest in its water for about 1 hour with the lid, this time, tightly closed.

  • In the meantime, cut a plastic bottle in half, preferably cylindrical.

  • After the indicated time, remove the octopus from the water and place it on a cutting board. Cut the tentacles at the base of the attachment to the body, dividing each individual tentacle well. Cut the head in half.

  • Arrange all the pieces of octopus inside the bottle, trying to keep the curls in the center, pressing them gradually with a meat tenderizer so as to help the excess water escape. When you have inserted all the pieces of the octopus, holding the bottle tilted, remove the excess liquids.

  • With a knife, make side cuts along the entire edge of the bottle to form tabs to fold over to seal it. Then, press the flaps inwards and, keeping everything well compacted, wrap in transparent film, so as to obtain a vacuum. Place the octopus block in the refrigerator for at least 12 hours.

  • When it's time to slice it, remove the film and cut the bottle, being careful not to damage the octopus inside. Then, cut with a sharp knife or slicer to obtain thin slices. Place the octopus slices on a serving plate.

  • Prepare the seasoning: place the parsley and garlic in a tall container. Add the lemon juice, a pinch of salt, pepper and blend with the mimipimer for a few seconds, adding the extra virgin olive oil little by little to create an emulsion.

  • A few hours before serving, season the octopus with a part of salmoriglio to flavor it. Distribute the rest only before serving it on the table.

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