Octopus carpaccio with grilled vegetables; carrots mayonnaise and buffalo milk mozzarella.

METHOD 

1. Cut the raw octopus, dividing the tentacles in 3 bunches, tie them tight to give a form, cook it in hot water with salt and white winegar for 50 minutes. At the end put them in a bath of water with ice.
2. Wash and slice the vegetables, salt and let them stand for 20/30 min. Drain to water produced and then grill the vegetable.
3. Cook on vapour the carrots; blend them with oil and winegar, so as to produce the carrot´s mayonnaise.
4. For the preparation of the dish put the mayonnaise in a kitchen´s biberon and draw a square on  a white flat dish,  then begin to compose your plate.
5. Cut the octopus tentacles thinly, and dispose them in a nice wiew ; after you can dispose the vegetables and at last the buffalo mozzarella cutted in  big pieces.
6. Dress all with small points of mayonnaise, oil and a handful of pepper.