Thin slices of octopus served with a smooth potato cream and lemon pearls, for a fresh appetizer with a delicate citrus note.
Videoricetta
Ingredienti
- 1 cleaned octopus (about 1 kg)
- 1 lemon (juice and zest)
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Fresh parsley or aromatic herbs
- Atmosphere Lemon Pearls Andrea Milano
- Lemon mayonnaise or a delicate cream, for garnish
Procedimento
1. Bring a large pot of water to a boil. Dip the octopus into the boiling water three times to curl the tentacles, then cook for about 40–50 minutes, depending on size. Let it cool in its cooking water.
2. Slice the octopus very thinly. For more regular slices, press it into a mould and chill before slicing.
3. Arrange the slices on a plate and season with extra virgin olive oil, lemon juice, grated zest, salt and pepper.
4. Add small dots of lemon mayonnaise or cream, then finish with lemon pearls and fresh herbs.
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Octopus Carpaccio with Lemon Pearls
Thin slices of octopus served with a smooth potato cream and lemon pearls, for a fresh appetizer with a delicate citrus note.
Ingredienti
- 1 cleaned octopus (about 1 kg)
- 1 lemon (juice and zest)
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Fresh parsley or aromatic herbs
- Atmosphere Lemon Pearls Andrea Milano
- Lemon mayonnaise or a delicate cream, for garnish
Procedimento
1. Bring a large pot of water to a boil. Dip the octopus into the boiling water three times to curl the tentacles, then cook for about 40–50 minutes, depending on size. Let it cool in its cooking water.
2. Slice the octopus very thinly. For more regular slices, press it into a mould and chill before slicing.
3. Arrange the slices on a plate and season with extra virgin olive oil, lemon juice, grated zest, salt and pepper.
4. Add small dots of lemon mayonnaise or cream, then finish with lemon pearls and fresh herbs.