OCTOPUS CARPACCIO WITH GRILLED VEGETABLES; CARROT MAYONNAISE AND BUFFALO MILK MOZZARELLA ELABORACIÓN INGREDIENTS PREPARATION

1 octopus of at least 3 kg

300 g of carrots

Olive oil

White vinegar

Salt

2 peppers: yellow and red

1 zucchini

1 eggplant

1 red onion

4 asparagus

1 buffalo mozzarella cheese

Carla Aradelli

Cut the raw octopus, dividing the tentacles in 3 groups, tie them well to give them shape, cook them in boiling water with salt and white vinegar for 50 minutes. At the end of cooking, submerge them in ice water.

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SERVINGS DIFFICULTY

Wash and slice the vegetables, add salt and let them stand for 20/30 min. Drain the water and then grill the vegetables.

Steam the carrots, add the oil and vinegar to make the carrot mayonnaise.

To prepare the dish, transfer the mayonnaise to a cooking bottle and draw a square on a flat white plate, then begin to compose the dish.

Finely cut the tentacles of the octopus and place them in a decorative way. Then you can place the vegetables and finally the buffalo mozzarella cut into large pieces.

Dress everything with small touches of mayonnaise, oil and a little bell pepper.

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