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Orange octopus carpaccio

Orange octopus carpaccio

Ingredients

For 4 persons
  • polpo

    Octopus

    1.5 kg
  • alloro

    Bay leaves

    2
  • arancia

    Orange

    2
  • zucchero

    Sugar

    50 gr
  • Water

    200 ml
  • oil

    Extra virgin olive oil

    q.s.
  • Sale e pepe

    Salt and pepper

    q.s.

Preparation

Lay the octopus in a pressure-cooker and cover completely with water.

Season with salt, bay leaves and orange skin.

Simmer for 40 minutes once it has started to boil. Let the octopus cool and separate the tentacles, placing the pieces inside a plastic bottle which has been cut in half and between each layer sprinkle a little orange zest.

Repeat this step until all the ingredients have been used, occasionally pressing with a tenderiser.

Refrigerate for about 7-8 hours.

Pat the octopus out of the bottle and cut into slices, adding a drizzle of olive oil.

Prepare a demi glace by boiling water, sugar and orange juice.

Wait until boiled and, when it is very thick, let cool for a few minutes before drizzling over your carpaccio. 

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