Recipe: Delicious Octopus Carpaccio with Genovese Sauce

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Recipe: Delicious Octopus Carpaccio with Genovese Sauce
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Recipe: Delicious Octopus Carpaccio with Genovese Sauce Delicious, fresh and tasty.

Octopus Carpaccio with Genovese Sauce. Great recipe for Octopus Carpaccio with Genovese Sauce. I loved the chilled pasta with genovese sauce I had at a restaurant a few years ago and started making the same dish at home. This recipe is for its sauce only.

Using a mandolin shave the radishes and carrot into fine hairs and toss through a little lemon juice.

Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan.

Over here, tender octopus are topped with chopped cucumber, tomato, and sweet onion, making it a fabulous appetizer.

You can have Octopus Carpaccio with Genovese Sauce using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Octopus Carpaccio with Genovese Sauce

  1. Prepare 1 1/2 tbsp of Pesto genovese.

  2. Prepare 100 grams of Cooked octopus (sashimi quality).

  3. It’s 6 of Cherry tomatoes.

  4. Prepare 1/2 of a can Canned tuna.

  5. It’s 1 of Extra virgin olive oil.

Any seafood lovers will fall for this dish!

Make the beef butter: In a small saucepan over medium heat, combine the beef fat, garlic, rosemary, thyme and bay leaf.

Remove the octopus from the freezer and place it in the boiling water.

To test its tenderness, insert a knife where the legs and head meet.

Octopus Carpaccio with Genovese Sauce instructions

  1. Thinly slice the cooked octopus. Cut the cherry tomatoes as you like. Drain the tuna..

  2. In a bowl or container, stir together the sliced octopus and pesto..

  3. Arrange the octopus, tuna, and tomatoes from Step 2 on a platter. Drizzle with the olive oil (optional). Enjoy..

If it goes in easily, it's ready to eat.

Recipe Spaghetti with Genovese of octopus sauce in Vietri Ceramics My recipe.

My Spaghetto alla Genovese di Polpo, is a contamination of the classic recipe of "Genovese", where we transgress from tradition, which wants meat, to go and stop with an excellent octopus.

Absolutely delicious to have when still warm, early in the morning to start a new magnificent day ! ๐Ÿ™‚ Grazie milla ๐Ÿ™‚ Deborah.

The onion sauce is used to season pasta, while the meat is served afterward, as the second course of the Sunday lunch.