Carpaccio di Polpo, Burrata, Caviale Oscietra e Limone Candito
- Aug 3
- 3 min read
Servings: 4
Prep Time: 45 minutes (plus chilling)
Cook Time: 1 hour
Story of the Dish
Few preparations showcase the elegance of octopus better than a perfectly executed carpaccio. Although the technique is modern, it draws inspiration from the Mediterranean traditions of Southern Italy, where octopus has been enjoyed for centuries.
The secret lies in pressing the cooked octopus while still warm into a cylindrical mold, then chilling it overnight. Once sliced paper-thin, the octopus reveals a beautiful natural mosaic of white flesh and purple-edged tentacles, becoming the canvas for luxurious Italian ingredients.
Creamy burrata from Puglia adds richness, while Oscietra caviar contributes delicate salinity and refined texture. Small cubes of candied Amalfi lemon brighten the dish with sweet citrus notes, perfectly balancing the sweetness of the octopus. Fresh basil oil, micro herbs, and edible flowers complete a composition designed for a Michelin-starred tasting menu.
Minimalist yet technically demanding, this dish celebrates the philosophy of modern Italian fine dining: exceptional ingredients, flawless technique, and elegant restraint.
Ingredients
Pressed Octopus
2½ lb whole octopus, cleaned
1 lemon, halved
2 bay leaves
1 celery stalk
1 small onion
8 black peppercorns
Burrata
8 oz fresh burrata
Garnish
1 oz Oscietra caviar
2 tbsp candied Amalfi lemon, finely diced
Micro basil
Micro shiso
Edible flowers
Maldon sea salt
Freshly ground white pepper
Basil Oil
1 cup basil leaves
½ cup extra virgin olive oil
Blend until completely smooth.
Strain through cheesecloth.
Reserve chilled.
Lemon Vinaigrette
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp champagne vinegar
Sea salt
Whisk until emulsified.
Preparation
Step 1 – Cook the Octopus
Bring a large pot of water to a gentle simmer.
Add:
onion
celery
lemon
bay leaves
peppercorns
Dip the octopus into the water three times to curl the tentacles.
Submerge completely.
Cook gently for 50–60 minutes.
Cool inside its cooking liquid for 20 minutes.
Step 2 – Press the Octopus
While still warm, tightly pack the octopus into a cylindrical mold or plastic tube.
Compress firmly to eliminate air pockets.
Wrap securely.
Refrigerate overnight (minimum 12 hours).
This creates the characteristic carpaccio mosaic.
Step 3 – Slice
Using a very sharp slicing knife or meat slicer,
cut slices approximately 1–2 mm thick.
Keep refrigerated until plating.
Step 4 – Prepare the Burrata
Drain well.
Using two spoons, prepare elegant quenelles.
Keep chilled.
Step 5 – Plate
Arrange the octopus slices in a perfect overlapping circle covering most of a large matte white plate.
Place one quenelle of burrata precisely in the center.
Distribute:
tiny spoonfuls of Oscietra caviar
cubes of candied lemon
dots of basil oil
tiny drops of lemon vinaigrette
Finish with:
micro basil
micro shiso
edible flowers
Maldon sea salt
freshly cracked white pepper
Chef's Tips
Press the octopus while it is still warm for the best adhesion.
Chill overnight to achieve perfectly clean slices.
Slice only moments before serving to preserve freshness.
Burrata should be served cold, while the carpaccio should be slightly below room temperature.
Use a restrained amount of caviar—its role is to enhance, not dominate.
Wine Pairing
Best Choice: Franciacorta Satèn DOCG
Excellent alternatives:
Champagne Blanc de Blancs
Alta Langa DOCG
Vermentino di Gallura DOCG
Etna Bianco DOC
Chef Gianluca's Final Advice
For a true three Michelin-star presentation, let negative space become part of the design. Arrange the translucent octopus slices in a flawless geometric circle that appears almost like stained glass. The burrata quenelle should be perfectly smooth and centered, crowned with Oscietra caviar. Place the candied lemon cubes with precision, add only a few vibrant drops of basil oil and lemon vinaigrette, then finish with tiny edible flowers, micro basil, and delicate threads of fresh Amalfi lemon zest. Every garnish should have intention—nothing should feel decorative or excessive. The final plate should be elegant, balanced, and worthy of the finest contemporary Italian restaurants.
— Chef Gianluca
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