by Gerhard Nörr

Carpaccio is actually an appetizer of raw beef, which was invented in 1950 in a bar in Venice. Today the term is used as a synonym for all kinds of thinly sliced and marinated ingredients, including carpaccio of pulpo (octopus).

The octopus is cooked in its own juice with salt, bay leaves and a splash of white wine until soft depending on the size. The octopus has so much juice of its own that no additional water is necessary: Simply put it in a pot with a lid and simmer over low heat. Do not forget to salt. The octopus will not burn as it immediately releases its fluids and is then steamed in its own juices and will not decoct in the water. The ink bag should be removed beforehand. In Greece, it is served breaded and fried in oil (a type of Mediterranean black pudding) but that’s something for advanced chefs.

The cooking time depends not only on the size but also on whether the octopus is fresh or frozen. A fresh one takes a little longer, unless it has been tenderized, something I do not do because I think the consistency suffers. A frozen one softens somewhat faster because the ice crystals break up its tissue. I therefore see no great loss of quality with frozen octopus as opposed to a fresh one.

As a rule of thumb, cook for about 45 minutes per kilogram. I had a monster of 3 kg this summer that took 2 ½ hours. The safest method is to check every now and then. No problem opening the lid, there is still enough liquid in the pot for it to continue steaming. Once the tentacles are tender and have cooled, they are rolled in tinfoil to a sausage shape and then frozen.

To prepare the carpaccio, cut the frozen octopus rolls into very thin wafers using a meat slicer. Garnish to your own taste (with cherry tomatoes and basil strips as a suggestion), add lemon, olive oil, fresh ground pepper. Finished. What is left of the octopus roll can easily be kept for up to six months in the freezer and spontaneously sliced for surprise guests.