Never ate anything octopus related. I love fish but somehow octopus seemed weird to me. Hopefully, one day I will be able to get it over
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| OCTOPUS CARPACCIO http://byap.backyardmagazines.com/forum/viewtopic.php?f=53&t=26183 |
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| Author: | Titus [ Nov 1st, '15, 04:38 ] |
| Post subject: | OCTOPUS CARPACCIO |
Although this is an Italian dish. I first tasted it in Spain. We had caught the,”Frexisenet Express” north from Barcelaona to the village of Sant Sadurni d’ Anoia. With a couple of hours to kill before our scheduled tour of the,”Cava” Centre we wandered up into the village. The road bollards are the shape of champagne corks. Champagne is a protected name for wine from a distinct region of France. Or to look at another way. The French word for The Spanish Cava. OK I am a little biased. We stumbled upon this little restaurant. I enjoy talking to people. I also enjoy listening to people. Sometimes just a few words of encouragement is all that is required. My open smile and praise for the wonderful, octopus carpaccio we had just eaten was enough. It would have been rude not to buy the second round of Grappa but certainly the third was not needed to pass on the recipe. I am sure there are other recipes equally as good but this is the one he told me. Boil the cleaned octopus for one hour. Leave to cool in the water. Put the octopus into a plastic bottle. I used a cut off UK milk bottle. Depending on size. Push, pound it down into the bottle to eliminate air pockets. Freeze. I don’t have the skill to carve thin slices with a sharp knife. I used an electric slicer. Carve, slice the frozen octopus. Add paprika, oil and salt to taste. My wife suggested using garlic infused oil. Hm. Maybe. |
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| Author: | Azira [ Nov 1st, '15, 12:07 ] |
| Post subject: | Re: OCTOPUS CARPACCIO |
Yum, I love octopus. A bit of zing from some lemon or vinegar always works well too. |
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| Author: | Kylie J [ Dec 2nd, '15, 15:20 ] |
| Post subject: | Re: OCTOPUS CARPACCIO |
Never ate anything octopus related. I love fish but somehow octopus seemed weird to me. Hopefully, one day I will be able to get it over
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| Author: | Titus [ Dec 3rd, '15, 03:38 ] |
| Post subject: | Re: OCTOPUS CARPACCIO |
Hi Kylie J Your post made me think of other memorable times I have eaten octopus. I was walking the Camino De Santiago. A pilgrimage to the Cathedral of Santiago de Compostela in northern Spain. I cant remember exactly where we were but it must have been a weekend. If it’s Sunday we have octopus. We just walked up and stopped for lunch. Now this is Pulpo A Gallego. Boiled in a gas fired cauldron at the road side. The tentacles are then sliced with scissors and served on wooden platters with a sprinkling of sweet paprika and olive oil. The local wine is very young and served in the white dishes you can see. Fast food, but not as you know it! Try it! |
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| Author: | Kylie J [ Dec 15th, '15, 17:41 ] |
| Post subject: | Re: OCTOPUS CARPACCIO |
Wow, This seems very tempting and your description made it it look much more attractive. I guess, I have to cross this bridge some day soon 
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| Author: | Azira [ Dec 17th, '15, 05:39 ] |
| Post subject: | Re: OCTOPUS CARPACCIO |
However you try it, make sure it's prepared by someone who knows how to cook octopus. Otherwise it's like eating rubber, lol. If you can't find someone to do it Mediterranean style, try a good Japanese restaurant. The one I go to serves it thinly sliced with seaweed salad, it's tender and zingy and yum. Give it a go! |
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