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Step 6
Place the cut bottle in a container, then start inserting one piece of octopus at a time, pressing it well with a pestle or ladle. During this operation, water will form; drain some of it, but do not eliminate it completely, as it contains collagen essential for the success of the carpaccio.
Step 7
Once you have no more pieces of octopus to insert, make vertical cuts along the edges of the bottle, until you reach the mollusk.
Step 8
Fold the edges over themselves, so as to close them over the octopus.
Step 9
Seal the edges with a sheet of cling film.
Step 10
To exert more pressure on the octopus, place a glass jar filled with water on top of the octopus and seal it again with more transparent film. Place the octopus in the refrigerator to firm up for at least 12 hours.
Step 11
Once the necessary time has elapsed, remove the film, extract the octopus by cutting the plastic bottle without damaging it and cut it into thin slices using a sharp knife. Arrange the slices on a serving plate.
Step 12
Prepare the citronette by mixing in a bowl the extra virgin olive oil, the grated zest and strained juice of the lemon, the chopped parsley, the peeled thyme, salt and pepper.
Step 13
Season the carpaccio with the citronette.
Step 14
The octopus carpaccio is ready to serve.
Tip:
You can serve the carpaccio cold and freshly seasoned, possibly accompanied by lemon wedges.
If you wish, you can enrich the lemongrass with other aromatic herbs and a few grains of pink pepper.
Enjoy your meal!
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