🐙 Octopus carpaccio (carpaccio di polpo)
Octopus carpaccio is made by boiling an octopus, pressing it into a firm roll as it cools, then cutting it into very thin slices. The slices are dressed with lemon juice and olive oil and served with finely sliced celery. Tender, lightly briny and citrusy, it is a popular cold antipasto in Italian seafood restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 octopus (about 1.2 kg), cleaned
- 2 celery stalks, thinly sliced, plus leaves
- 1 lemon
- 2 tbsp extra-virgin olive oil
- 1 bay leaf, a few peppercorns, salt
- Chopped parsley
Method
- Simmer the octopus in water with the bay leaf and peppercorns for 45–60 minutes until tender; let it cool in the water.
- Cut off the head and pack the tentacles tightly into a plastic bottle or wrap firmly in cling film.
- Chill for at least 4 hours or overnight so it sets into a firm roll.
- Slice as thinly as possible and arrange on plates.
- Dress with lemon juice, olive oil, salt and pepper; scatter with celery and parsley.
How to make it lighter
- Dress with plenty of lemon and just 1 tbsp oil for four plates: 1 tbsp oil ≈ 120 kcal.
- Add more celery and a green salad to bulk up the plate.
- Serve as a protein-rich starter instead of a fried one.
History
Octopus carpaccio is a modern dish that borrows the name of the beef original, and it is served today in seafood restaurants along the Italian coasts.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →