Octopus Carpaccio
Top recipe—a closely guarded secret «disclosed» to our online friends.

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Octopus Carpaccio

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Ingredients

1 ½ octopus cleaned and washed
1 medium onion finely chopped
80 ml. fine olive oil
30 ml vinegar
10 ml balsamic vinegar
2 sprigs Parsley chopped
savory or oregano grated
For finishing
Tomato like a rose
sweet paprika
4 tops of Parsley
  • Medium

Ingredients

  • For finishing

Directions

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Octopus Carpaccio, top recipe—a closely guarded secret «disclosed» to our online friends.

The secret comes from Leros, the island that conquers you from the first time with its unexpected beauty, serenity and authenticity. The hospitality, wonderful and the gastronomy of the island particularly interesting with an emphasis on fish and the richness of the sea. At Castello hotel located in the most beautiful part of the island at Panteli, literally on the sea I tasted the finest octopus carpaccio.

Leros
Leros a beautiful Greek island

Octopus Carpaccio

By Nikos Bitros owner of Castello hotel in Panteli, Leros

Published by Sissy Nika also at Emvolos.gr

Steps

1
Done

Divide the tentacles, wrap with food film, straight as a stick and chill in the freezer.

2
Done
30 minutes

Cut each tentacle with a sharp knife into very thin slices and place in a bowl with olive oil, onion, vinegar and balsamic vinegar for half an hour to marinate.

3
Done

Remove the octopus from the marinade and serve in a plate, pouring olive oil, thyme and chopped parsley.

4
Done

Serve on a platter throwing around the dish sweet paprika and in the middle put the tomato rose and tops of parsley.

5
Done

«Ties» awesomely with ouzo, raki or Assyrtiko wine.

TasteDriver

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