Octopus carpaccio in wine sauce, with arugula salad
8 servings
150 minutes
Octopus carpaccio in wine sauce is a culinary art of Greek cuisine, where tender, thinly sliced octopus tentacles combine with rich wine syrup and fresh arugula.
1
Evaporate the wine to a volume of 400 milliliters over low heat.
- Red dry wine: 1500 ml
2
Divide the spices, herbs, and wine into 8 equal parts and place them in small plastic bags.
- Red dry wine: 1500 ml
- Anise (star anise): 20 g
- Coriander seeds: 20 pieces
- Cardamom: 16 pieces
- Black allspice: 20 pieces
- Pine nuts: 20 g
- Fresh thyme: 6 pieces
- Bay leaf: 4 pieces
3
Add an octopus tentacle to each bag. Tie the bags tightly and cook in a water bath for 2 hours at 63 degrees.
- Octopus tentacle: 2 kg
4
When the octopus is ready, place the packages on ice for quick cooling.
5
Strain the liquid from the bags into a saucepan and simmer on low heat until syrup consistency, remove from heat and add olive oil.
- Extra virgin olive oil: 70 ml
6
Cut the octopus into thin rings.
7
Mix arugula with oil, salt, pepper, and lemon juice.
- Arugula: 2 bunchs
- Coarse salt: to taste
- Black allspice: 20 pieces
- Lemon juice: 15 ml
8
Place the octopus on large plates, drizzle with the prepared sauce, and serve with salad.