
Octopus carpaccio

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This is the exception to the rule of not boiling octopus, because in this case you need to keep as much gelatin as possible inside the octopus (rather than letting it come out as the octopus cooks in its own juices). It is this gelatin that will hold the pieces of octopus together in the carpaccio. When you slice and serve the carpaccio, it looks beautiful: the perfect pearly white flesh of the octopus, with its purple streaks, against the bright red cf the tomato and the green of the basil. We serve it as a starter, but it would also be fantastic as part of an antipasto. The trick here is net to boil the octopus too fast. Just bring the water to a boil, then turn down the heat and keep it simmering very slowly. Also, put a couple of corks into the pot don't ask me why. I don't know if there is anything scientific about it, but Corrado Sirroni taught me to do it in my first job and I have done it ever since.
ingredients
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serves: 4
1 large octopus (about 2-3 pounds)
1 lemon (cut in half)
1 onion
1 carrot
1 celery stall
2-3 leaves bay
3 black peppercorns
wineglass of white wine
To garnish:
3 tomatoes (deseeded and finely diced)
2 tablespoons Giorgio’s vinaigrette
small bunch of basil
3 tablespoons extra virgin olive oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 344
- Total Fat: 17 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 93.1 mg
- Sodium: 27.1 mg
- Total Carbs: 17 g
- Dietary Fiber: 5 g
- Sugars: 5.1 g
- Protein: 30.3 g
preparation

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