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Restaurants›Basilico | Ristorante Italiano›Carpaccio Di Polpo (gf) Recipe

Carpaccio Di Polpo (gf) Recipe

Name: Basilico | Ristorante Italianos Carpaccio Di Polpo (GF) Recipe
Cook time: 7 h
Total time: 7 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs fresh octopus (cleaned, head removed); 2 tbs coarse sea salt; 1 cup white wine; 2 each bay leaves; 10 each black peppercorns; 2 each garlic cloves (crushed); 1 cup olive oil (for poaching); 1 to taste plastic wrap; 1 to taste kitchen twine; 2 each zucchini (medium, sliced 1/8" thick on bias); 1 tsp salt (for sweating); 1 tbs white wine vinegar; 1 cup extra-virgin olive oil; 1 tsp fresh oregano (or dried); 1 tsp crushed red pepper flakes; 1 tbs lemon zest; 1 cup cherry tomatoes (halved); 1 each navel orange (peeled and segmented, no pith); 2 tbs fresh flat-leaf parsley (finely chopped); 1 tbs fresh mint (optional, finely chopped); 2 tsp capers (rinsed); 3 tbs extra-virgin olive oil (for dressing); 2 tbs fresh lemon juice; 1 tsp salt; 1 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil (good quality); 0.5 each lemon (thin slices or wedges); 1 cup microgreens or arugula (optional bed)

Inspired by Basilico | Ristorante Italiano

Time7h

Serves4

Octopus "salame" made in-house, thinly sliced, and prepared with preserved zucchini, cherry tomatoes, and oranges. Lightly dressed with lemon and olive oil.

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Ingredients

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Octopus Salame

2 lbs fresh octopus (cleaned, head removed)

2 tbs coarse sea salt

1 cup White wine

2 each bay leaves

10 each black peppercorns

2 each garlic cloves (crushed)

1 cup olive oil (for poaching)

1 to taste plastic wrap

1 to taste kitchen twine

Preserved Zucchini (Zucchine Sott'olio)

2 each zucchini (medium, sliced 1/8" thick on bias)

1 tsp salt (for sweating)

1 tbs white wine vinegar

1 cup extra-virgin olive oil

1 tsp fresh oregano (or dried)

1 tsp Crushed red pepper flakes

1 tbs Lemon zest

Salad & Garnish

1 cup cherry tomatoes (halved)

1 each navel orange (peeled and segmented, no pith)

2 tbs fresh flat-leaf parsley (finely chopped)

1 tbs fresh mint (optional, finely chopped)

2 tsp capers (rinsed)

3 tbs extra-virgin olive oil (for dressing)

2 tbs fresh lemon juice

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Finishing & Serving

2 tbs extra-virgin olive oil (good quality)

1/2 each lemon (thin slices or wedges)

1 cup microgreens or arugula (optional bed)

Method

Octopus Salame

Tenderize and Clean

If whole octopus has not been tenderized, freeze for 24–48 hours then thaw; this helps break down connective tissue. Rinse under cold water, remove beak and eyes if present, and pat dry.

Poach Octopus

In a wide saucepan large enough to hold the octopus, add 1 cup white wine, 1 cup olive oil, crushed garlic, bay leaves, peppercorns and 2 tbs coarse sea salt. Bring to a gentle simmer over medium-low heat. Submerge the octopus (legs rolled in if needed). Poach gently at a bare simmer — small bubbles but not a boil — for 35–45 minutes, until the thickest part of a tentacle is tender when pierced with a skewer. Timing depends on size; start checking at 30 minutes.

Press into Salame

Remove octopus from liquid and let cool slightly until you can handle it. Lay it out tentacle-side together or coil into a tight log. Wrap very tightly in plastic wrap, forming a compact cylinder; use kitchen twine to tie ends so it holds shape. For a firmer, sliceable 'salame', place the wrapped cylinder into a loaf pan or between two flat boards and weight it (use cans or a heavy pan). Chill in refrigerator for at least 6 hours, preferably overnight, to set the shape.

Slice Thinly

Unwrap the chilled octopus salame and discard twine. Using a very sharp slicer or chef's knife, slice the octopus as thinly as possible (paper-thin carpaccio). If you have a mandoline with a suitable setting for fish/seafood, that also works; alternatively chill until very cold to ease thin slicing.

Preserved Zucchini (Zucchine Sott'olio)

Sweat the sliced zucchini with 1 tsp salt in a colander for 15 minutes to remove excess moisture. Pat dry with paper towels. In a bowl combine zucchini slices, 1 tbs white wine vinegar, 1 cup extra-virgin olive oil, oregano, crushed red pepper flakes and lemon zest. Toss to coat and transfer to a small jar or container. Let marinate at room temperature for at least 1 hour, or refrigerate for up to 24 hours. Bring to room temperature before serving so oil solidifies slightly if chilled.

Salad & Garnish

Prepare the tomato and orange: halve the cherry tomatoes and segment the orange, removing any membrane and pith. In a bowl combine tomatoes, orange segments, capers, chopped parsley and mint (if using). Dress with 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. Toss gently and let sit 5–10 minutes to marry flavors.

Assembly & Finish

Arrange: If using, place a small bed of arugula or microgreens in the center of each plate. Fan or overlap thin slices of octopus salame around or on top of the greens in a single layer to showcase translucency.

Top and Dress: Spoon preserved zucchini on top of or beside the octopus slices in small portions so each bite has a bit of zucchini. Scatter the dressed cherry tomato and orange mixture over the octopus. Drizzle 2 tbs good-quality extra-virgin olive oil evenly across the carpaccio and finish with a light squeeze of lemon (use half a lemon for 4 servings, adjust to taste).

Final Seasoning: Taste and finish with an additional pinch of sea salt or cracked black pepper if needed. Garnish with extra chopped parsley or microgreens. Serve immediately while octopus slices are cool and aromatic.