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Carpaccio di Polpo Affumicato, Arancia Rossa, Finocchio e Bottarga di Cabras

  • Aug 3
  • 3 min read
Carpaccio di Polpo Affumicato, Arancia Rossa, Finocchio e Bottarga di Cabras
Carpaccio di Polpo Affumicato, Arancia Rossa, Finocchio e Bottarga di Cabras

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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