Octopus carpaccio from Mytilene with caramelized onions

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Octopus carpaccio from Mytilene with caramelized onions

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Ingredients

1 kg octopus fresh or frozen
10 grains black pepper
2 sheets laurel
100 ml. white wine asyrtiko
50 gr. onions pearl, small
20 ml. balsamic vinegar
20 gr. Brown sugar
2 gelatin sheets
Sea salt
freshly ground peppers
olive oil
FOR THE FINISH
Pink peppercorns
  • Medium

Ingredients

  • FOR THE FINISH

Directions

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Octopus carpaccio from Mytilene with caramelized onions

Aegean gourmet seafood

Aphrodite Marda, a dear friend, is a charismatic chef, who gives a special touch to her delicious creations. Her movements are measured, as are her words. She probably likes her dishes to “talk”. Thephilosophy of her cuisine is emotional, fresh, aromatic and vibrant colors. I had met her in Eratini, when I was writing the book of the Region of Central Greece and she happily prepared for me some local dishes. She is now at her best after she started cooking at the Belvedere Aeolis hotel on her island, Lesvos, which she adores.

The hotel is built on the slope of the hill at a distance of 1.5 km from Molyvos. The rooms are in bungalow style and the sea view is panoramic and of course the food “handmade” by Aphrodite a dream.

The very beautiful hotel Aeolis Belvedere, Mithymna

The recipe is easy and I believe you will enjoy it.

Octopus carpaccio with caramelized onions

By Aphrodite Marda executive chef Aeolis Belvedere, Mithymna, Lesvos

Steps

1
Done
90 minutes

In a saucepan with 2 liters of water, we simmer the octopus together with the wine, the laurel, the peppercorns until it softens. It takes about 90 minutes.

2
Done

We remove the liquids keeping only 50 ml for later use.

3
Done

We dissolve the gelatin in cold water and we add it to the broth we kept.

4
Done
24 hours

We put the octopus in a baking pan, pressing it together with the liquids and we leave it in the freezer for 24 hours.

5
Done

We take it out and while it is frozen, we cut it into very thin slices with a very sharp knife.

6
Done

We caramelize the onions.

7
Done

We saute the onions in a pan with hot olive oil. We add the sugar, salt, pepper and lastly add vinegar.

8
Done

We allow the vinegar to evaporate and the onions to caramelize.

9
Done

We put the octopus slices on a plate and next to the caramelized onions, we sprinkle with pink pepper grains.

10
Done

If we want, we put cucumber slices like rolls, beets and we serve.

TDriver

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