Appetizer

Charred Octopus & Black Olive Carpaccio with Crispy Garlic Breadcrumb Crumb, Bottarga & Herb Oil

Name: Charred Octopus & Black Olive Carpaccio with Crispy Garlic Breadcrumb Crumb, Bottarga & Herb Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 600g fresh baby octopus (or pre-cooked if unavailable); 120g kalamata or Niçoise black olives, pitted; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 40g panko breadcrumbs; 4 cloves garlic, minced; 30g fresh flat-leaf parsley, chopped; 60ml neutral oil; 15g bottarga (mullet roe), for shaving; 60ml extra-virgin olive oil (for herb oil); 0.5 lemon; Sea salt and cracked pepper to taste; 8 cherry tomatoes, halved

Portuguese coastal refinement: tender slices of briefly-charred octopus arranged in overlapping shingles across a warm white plate, adorned with briny black olive paste, a whisper of umami-rich bottarga shavings, and shards of crispy garlic breadcrumb that catch the light—finished with a peppery herb oil that carries garlic's perfume.

1096cal 53gprotein 32gcarbs 86gfat 15min prep 35min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Gluten-Free Recipes Pescatarian Recipes Healthy Appetizer Recipes Gluten-Free Appetizer Recipes Pescatarian Appetizer Recipes Lemon Recipes Tomato Recipes