Octopus carpaccio with grilled vegetables; carrot mayonnaise and buffalo milk mozzarella
By Carla Aradelli
1 h
4 raciones
Difficulty:
Media
Ingredients
- 1 octopus of at least 3 kg
- 300 g of carrots
- Olive oil
- White vinegar
- Salt
- 2 peppers: yellow and red
- 1 zucchini
- 1 eggplant
- 1 red onion
- 4 asparagus
- 1 buffalo mozzarella cheese
- Cut the raw octopus, dividing the tentacles in 3 groups, tie them well to give them shape, cook them in boiling water with salt and white vinegar for 50 minutes. At the end of cooking, submerge them in ice water.
- Wash and slice the vegetables, add salt and let them stand for 20/30 min. Drain the water and then grill the vegetables.
- Steam the carrots, add the oil and vinegar to make the carrot mayonnaise.
- To prepare the dish, transfer the mayonnaise to a cooking bottle and draw a square on a flat white plate, then begin to compose the dish.
- Finely cut the tentacles of the octopus and place them in a decorative way. Then you can place the vegetables and finally the buffalo mozzarella cut into large pieces.
- Dress everything with small touches of mayonnaise, oil and a little bell pepper.
