Carpaccio Di Polipo Amalfitana Recipe
Thin-sliced, steamed Portuguese Octopus over a bed of Arugula, topped with diced cucumbers, olives, capers, garlic, Italian parsley, EVOO and lemon
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the Portuguese octopus and simmer for about 45 minutes or until tender. Once cooked, remove from water and let it cool.
- 2
Slice the Octopus
Once the octopus is cool, slice it thinly using a sharp knife.
- 3
- 4
Assemble the Carpaccio
On a large serving platter, create a bed of arugula. Arrange the sliced octopus on top.
- 5
- 6
Season
Season with salt and black pepper to taste. Garnish with chopped Italian parsley.
- 7
Serve
Serve immediately as an elegant starter or appetizer.
