Carpaccio di Polpo Affumicato, Arancia Rossa, Finocchio e Bottarga di Cabras
- Aug 3
- 3 min read
Region: Sardinia & Sicily InspirationServings: 4Prep Time: 50 minutes (plus chilling)Cook Time: 1 hour
Story of the Dish
This refined carpaccio celebrates two of Italy's most extraordinary coastal regions: Sardinia and Sicily. The sweetness of perfectly cooked octopus is enhanced by a light natural smoke, then balanced with the bright acidity of Sicilian blood oranges, the crisp freshness of shaved fennel, and the intense umami of Bottarga di Muggine di Cabras, one of Sardinia's most treasured ingredients.
The octopus is gently cooked, pressed overnight into a compact cylinder, then sliced paper-thin to reveal its beautiful natural mosaic. A brief cold smoking with olive wood adds subtle complexity without overpowering the delicate seafood.
The combination of citrus, fennel and bottarga reflects classic Mediterranean flavors, while the minimalist presentation transforms this traditional inspiration into a contemporary Michelin-starred appetizer.
Ingredients
Pressed Octopus
2½ lb whole octopus, cleaned
1 lemon, halved
2 bay leaves
1 celery stalk
1 small onion
8 black peppercorns
Cold Smoking
Olive wood chips (or beech wood)
Fresh rosemary sprigs
Garnish
1 blood orange, peeled into supremes
1 small fennel bulb
2 oz Bottarga di Muggine di Cabras
Micro fennel
Bronze fennel
Edible flowers
Citrus Vinaigrette
3 tbsp Sicilian extra virgin olive oil
2 tbsp blood orange juice
1 tbsp lemon juice
1 tsp Champagne vinegar
Sea salt
White pepper
Fennel Oil
½ cup fennel fronds
½ cup extra virgin olive oil
Blend until completely smooth.
Strain through cheesecloth.
Preparation
Step 1 – Cook the Octopus
Bring water to a gentle simmer.
Add:
onion
celery
lemon
bay leaves
peppercorns
Cook the octopus for 50–60 minutes.
Cool in its cooking liquid.
Step 2 – Press
While still warm, compress the octopus tightly into a cylindrical mold.
Wrap securely.
Refrigerate overnight.
Step 3 – Cold Smoke
Remove from the mold.
Cold smoke the pressed octopus for 8–10 minutes using olive wood and rosemary.
The smoke should remain delicate.
Step 4 – Slice
Using a slicing knife or meat slicer,
cut slices approximately 1–2 mm thick.
Step 5 – Prepare Garnishes
Slice the fennel into paper-thin ribbons using a mandoline.
Prepare perfect blood orange supremes.
Using a truffle slicer, shave the bottarga into paper-thin slices.
Step 6 – Plate
Arrange the octopus slices in a perfect overlapping circle.
Alternate:
blood orange supremes
fennel ribbons
Add elegant shavings of bottarga.
Finish with:
micro fennel
bronze fennel
edible flowers
dots of fennel oil
drops of citrus vinaigrette
Chef's Tips
Pressing overnight is essential for perfectly clean carpaccio slices.
Cold smoking should be subtle—the octopus must remain the dominant flavor.
Slice the bottarga at the last moment to preserve its aroma.
Blood oranges should be perfectly ripe and sweet.
Keep the dish well chilled until plating.
Wine Pairing
Best Choice: Vermentino di Gallura Superiore DOCG
Excellent alternatives:
Etna Bianco DOC
Isola dei Nuraghi IGT
Vernaccia di Oristano DOC
Franciacorta Satèn DOCG
Chef Gianluca's Final Advice
For a three Michelin-star presentation, arrange the translucent octopus slices in a flawless circular mosaic with generous negative space around the plate. Fold the paper-thin fennel ribbons into airy curls and place the blood orange supremes sparingly for vibrant color. Finish with ultra-thin shavings of Bottarga di Cabras draped naturally over the carpaccio, tiny dots of fennel oil, a few drops of citrus vinaigrette, bronze fennel fronds, and delicate edible flowers. The final plate should appear light, elegant, and almost architectural, highlighting the purity of each ingredient.
— Chef Gianluca
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