Italian Octopus
Carpaccio
INGREDIENTS
Good for 4 servings
1 pack Gullo Octopus Carpaccio
1 onion (peeled)
1 celery stalk
1 medium carrot
4 black peppercorns
6 juniper berries
2 bay leaves
1 lemon Juice
2 tablespoons olive oil
salt and pepper
Fresh parsley for garnish
LET''S COOK!
1. In a large pot, fill with enough water and toss in the onion, celery, carrot, peppercorns, juniper berries, bay leaves and bring to a boil. Leave for 10 minutes until vegetables are cooked.
2. Arrange the octopus carpaccio, fanned out on a large platter.
3. Drain vegetables and place on the center of the platter.
4. In a small bowl whisk together the lemon juice, olive oil, with some salt and pepper. Serve on the side or drizzle over the slices. Garnish with chopped fresh parsley.
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