Octopus carpaccio

Clean up the octopus. Fill a large pot with water, add the carrots peeled and cut into pieces, the celery stalks cut, the onion cut in half, the pepper grains and the lemon zest.

Bring to the boil the whole then lower and extract for 4-5 times the tips of the tentacles of the octopus in the boiling liquid, so that they curl. Cook octopus for 50 minutes. Drain the octopus from the cooking liquid and cool it quickly in the Freddy with the function of blast chilling for 30 minutes.

Take an empty plastic bottle, cut the top and insert the octopus into the bottle pressing it well with the help of a meat beater (make small holes on the bottom of the bottle so that the liquid released from the octopus comes out). Freeze the octopus inserted in the bottle in Freddy with the function of shock freezing for 1 hour and 30 minutes. 

Cut the plastic so as to be able to extract the octopus (which at this point will have the shape of a cylinder) and, with the help of a slicer, obtain a carpaccio. Serve the octopus carpaccio on a bit of fresh salad and seasoned with a drizzle of oil and chopped fresh marjoram.

You can store the octopus in the freezer, once removed from the plastic bottle, up to 4 months. In this way you will always have a healthy and fresh summer dish ready in a few minutes.