Octopus carpaccio with confit cherry tomatoes and caper powder
A fresh and delicious summer recipe:
il OCTOPUS CARPACCIO WITH CONFIT CHERRY TOMATOES AND CAPER POWDER.
In collaboration with Valentina Tozza de La Cucina Che Vale.
INGREDIENTS FOR 4 PEOPLE
- 1 octopus weighing approximately 900/1000 g
- 1 chili pepper
- coarse salt to taste
- cherry tomato confit
- caper powder
- extra virgin olive oil to taste
PROCEDURE
- Cook the octopus and cut the tentacles.
- Cut off the neck of a plastic bottle and pierce holes in the bottom. Place the octopus in the bottom of the bottle and press down firmly with a jar or meat tenderizer to remove as much liquid as possible.
- Wrap the bottle tightly with plastic wrap and refrigerate overnight.
- Then remove the bottle and slice the octopus block with the slicer.
- Season the octopus carpaccio to taste. I used confit cherry tomatoes and caper powder, a drizzle of extra virgin olive oil, and sprouts. A slicer is necessary for this recipe. All the RGV ITALY slicers are 100% made in Italy.
Do you know how to cook octopus to perfection?
- Boiling water salata 3 volte the same amount of salt you would add to pasta and 1 chili pepper;
- When the water boils immerse the well-chilled octopus and let it cook 40 minutes uncovered, then let it cool with the lid on. There's no need to lift it up and down three times because the tentacles will curl up anyway.
- When è tiepido You can cut it up and use it in your recipes.
