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Octopus carpaccio with asparagus

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Octopus carpaccio with asparagus
  • 13%
    250,4 kcal
  • 44%
    22,55 g
  • 17%
    15,05 g
  • 2%
    6,33 g
  • 0%
    0,327 g

    Preparation time

    0:20 min

    Cooking time

    none

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • Medusa's octopus
  • 16 asparagus
  • Ponti lemon flavoured white wine vinegar
  • Filippo Berio extra virgin olive oil
  • lemon
  • pink pepper
  • dill
  • >> Our wine pick:
  • Sauvignon Friuli Aquileia DOC Superiore
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Method

  1. Scald the asparagus in hot boiling water, then cut in half and add to the carpaccio.
  2. Season to taste with vinegar, oil, lemon, pink pepper and dill.
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Chef's tip

Asparagus can also be blended together with some oil, salt and lemon, to make a creamy sauce.

 

Serving suggestion

Serve as a secondo after a light first dish (we suggest our Almond Spaghetti, for instance) or together with a colourful salad and/or some vegetable side-dishes. 

 

Wine selection

Cold dry or semi-dry white wine like Sauvignon Friuli Aquileia DOC Superiore, Vermentino or Riesling.

 

Family tip

This content is not available yet :)

Dish history

Octopus is a very common mollusc in all seas, as well as in the Mediterranean too. Its flesh is rich in proteins and low in cholesterol and fats, which makes it a good choice for those on a low-fat diet. Usually, octopus is boiled in water, so that its flesh can become tender and less chewy, but there are also other ways of preparing it: it can be grilled, 'immersed' in a guazzetto or stew, or it can be enjoyed as a carpaccio. The latter is a way of 'cooking' fish or meat without having to use a heat source, by just marinating it in salt or lemon. Since the process of making octopus carpaccio at home is quite time consuming, plus one would need very fresh octopus, a very handy option is to use already marinated octopus, like the one Medusa makes. Try it in this very easy, appetizing, recipe!

 

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