Carpaccio Di Polipo In Bellavista Recipe
Thinly sliced steamed Portuguese Octopus over a bed of Arugula, topped with diced cucumbers, olives, capers, garlic, Italian parsley, EVOO & Lemon
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and boil for about 45 minutes or until tender. Remove from water and let cool.
- 2
Slice the Octopus
Once cooled, slice the octopus into thin rounds and set aside.
- 3
Prepare the Salad Base
On a large serving platter, create a bed of arugula.
- 4
- 5
Dress the Carpaccio
Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the entire dish. Season with salt and pepper to taste.
- 6
Serve
Serve immediately as an appetizer or light main dish.
