Octopus Dolce Mare Recipe
Octopus carpaccio, mediterranean sun-dried apricots, prunes, figs, fresh blueberries.
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Ingredients
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Octopus Carpaccio
Mediterranean Dried Fruit & Berries
Finishing & Garnish
Method
Octopus Carpaccio
- 1
Slice octopus thinly
If the cooked octopus is not already fully tender, gently simmer in simmering water for 20–30 minutes until tender, then cool. Pat dry. Using a very sharp knife, slice the octopus tentacles across the grain into very thin rounds (about 2–3 mm thick). Arrange slices in a single overlapping layer on a chilled serving platter.
- 2
Dress carpaccio
In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1 tsp lemon zest. Spoon or lightly brush the dressing evenly over the arranged octopus slices, letting some pool lightly on the plate. Scatter the microgreens or baby arugula across and under some slices to create height and freshness.
Mediterranean Dried Fruit & Berries
- 3
Prepare fruit
If any dried fruit is very dry, briefly soak in warm water or a splash of orange juice for 10 minutes, then drain and pat dry. Slice apricots into thin strips, quarter the figs if large, and halve the prunes if you prefer smaller pieces. Keep the pieces bite-sized to complement the thin octopus slices.
- 4
Arrange fruit and berries
Evenly distribute the sliced apricots, prunes, figs, and fresh blueberries across the carpaccio, concentrating some fruit clusters at 3 or 4 points on the platter to create visual balance. Sprinkle 1/2 tsp orange zest over the fruit and drizzle 2 tsp balsamic glaze lightly over the entire arrangement (avoid heavy pooling).
Finishing & Garnish
- 5
Add crunch and herbs
Scatter 2 tbs toasted sliced almonds or chopped pistachios over the dish for texture. Tear 6 fresh mint leaves and distribute them over the carpaccio. Finish with 1 tbs extra-virgin olive oil drizzled in a thin stream and a light sprinkle of 1/2 tsp flaky sea salt.
- 6
Serve
Let the plated carpaccio sit for 5 minutes so flavors marry, then serve chilled or at cool room temperature as an elegant appetizer. Provide small forks or tasting spoons so guests can enjoy a balanced bite of octopus, fruit and nuts.