Ingredients with Measurements:
- 1 large octopus (about 2 pounds)
- 2 large tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Special equipment needed:
- Large pot
- Sharp knife
- Cutting board
- Plastic wrap
- Meat mallet or rolling pin
- Serving platter
Step-by-step instructions:
1. Rinse the octopus under cold running water and remove the head and beak. Cut the tentacles into thin slices and arrange them on a large platter.
2. Sprinkle the sliced octopus with sea salt and black pepper. Cover the platter with plastic wrap and refrigerate for at least 30 minutes.
3. In a small bowl, whisk together the olive oil and lemon juice. Drizzle the mixture over the sliced octopus.
4. Scatter the diced tomatoes and chopped basil over the octopus slices.
5. Cover the platter with plastic wrap and refrigerate for another 30 minutes.
6. Just before serving, use a meat mallet or rolling pin to gently pound the octopus slices to flatten them.
7. Serve the octopus carpaccio cold, garnished with additional basil leaves and a drizzle of olive oil.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 6g
Protein: 22g
Sodium: 600mg
Substitutions for ingredients:
- You can use squid instead of octopus.
- You can use cherry tomatoes instead of diced tomatoes.
- You can use parsley instead of basil.
Variations:
- Add sliced red onion or capers for extra flavor.
- Serve the octopus carpaccio on a bed of arugula or mixed greens.
- Drizzle the octopus carpaccio with balsamic glaze or honey mustard dressing.
Tips and tricks:
- Be sure to rinse the octopus thoroughly to remove any sand or debris.
- Use a sharp knife to slice the octopus as thinly as possible.
- Pound the octopus slices gently to avoid tearing them.
- Refrigerate the octopus carpaccio for at least 30 minutes before serving to allow the flavors to meld.
Storage instructions:
Store any leftover octopus carpaccio in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe is best served cold and should not be reheated.
Presentation ideas:
Arrange the octopus carpaccio on a large platter and garnish with additional basil leaves and a drizzle of olive oil.
Garnishes:
- Fresh basil leaves
- Drizzle of olive oil
- Sliced red onion
- Capers
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Crusty bread or crostini
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
- Green salad with a lemon vinaigrette
Troubleshooting advice:
- If the octopus slices are too tough, simmer them in salted water for 30-45 minutes before slicing and serving.
Food safety advice:
- Be sure to cook the octopus thoroughly before slicing and serving.
- Store any leftover octopus carpaccio in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Carpaccio is a traditional Italian dish that typically features thinly sliced raw beef or fish. This recipe puts a twist on the classic dish by using octopus instead.
Flavor profiles:
The octopus carpaccio is light and refreshing, with a bright lemon and olive oil dressing and the fresh flavors of tomato and basil.
Serving suggestions:
Serve the octopus carpaccio as an appetizer or light lunch dish.
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Region: Italian