Octopus Carpaccio Recipe
Roasted Tomatoes, Pickled Eggplant, Fett’unta
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Ingredients
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Carpaccio
Method
Preparation
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove from heat and let cool in the water.
Slice the Octopus
Once cooled, remove the octopus from the water and slice it into thin rounds using a sharp knife.
Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper.
Assemble the Carpaccio
On a large plate, arrange the sliced octopus in a single layer. Drizzle the dressing over the top.