carpaccio di polpo
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Ingredients for 6-8 people:
- 1 (approx. 1.4 kg; alternatively TK-octopus) kitchen-ready octopus
- 7-10 Tbsp Juice of 4 lemons
- 1 Garlic clove
- 4-5 Stem(s) flat leaf parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml good olive oil
- 1 (1.5 l capacity) empty plastic bottle
- 7-10 Tbsp Aluminium foil
Directions
- 1
Rinse fresh octopus, dab dry. Place in a freezer bag, seal and freeze overnight. Put the frozen octopus in about 3 l of water in a large pot
- 2
bring to the boil. Simmer half covered for at least 1 hour. Larger octopods have to cook longer - you calculate about 45 minutes per kilogram. The octopus is cooked when it feels tender when pierced with a wooden skewer. If it is rubbery in the middle, continue cooking
- 3
Remove the octopus and let it cool down. Cut the beak out of the head with a sharp knife
- 4
Cut off the upper part of the plastic bottle. Stuff the octopus as firmly and compactly as possible into the bottle and cover with aluminium foil. Freeze for at least 4 hours
- 5
Remove the octopus about 30 minutes before serving. Cut open the plastic bottle and remove the octopus. Let the octopus thaw only so far that it can be cut into very thin slices
- 6
Arrange the octopus on a large platter, drizzle generously with lemon juice - it absorbs it! Peel the garlic and cut into fine slices. Wash parsley, shake dry and chop. Sprinkle carpaccio with garlic and parsley. With salt and pepper
- 7
Season and drizzle with olive oil
- 8
waiting time approx. 16 hours
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