In Sicily, summer never goes on holiday, not even at Christmas!
Octopus carpaccio with oranges is proof of this: a dish that will make you enjoy the sea even in the middle of winter.
The fresh and light taste of octopus, typical of summer days, is combined with the intense fragrance of Sicilian citrus fruits, the fruit of the cold season.
And with it? A glass of fresh, aromatic white wine. Which one? Scroll down to find out.
Place the octopus in a pressure cooker and add water until it is completely covered.
Add salt and flavour the octopus with the bay leaves and orange zest.
Let it cook for 40 minutes after boiling.
Then wait for the octopus to cool down and separate the tentacles, placing them inside a plastic bottle cut in half, interspersing each layer with a sprinkling of orange zest.
Repeat this step until the end of the ingredients, pressing each time with a meat tenderizer.
Leave to chill in the fridge for about 7-8 hours.
Remove the octopus loaf and slice, adding a drizzle of extra virgin olive oil.
Prepare an orange sauce by boiling water, sugar and orange juice.
Bring to the boil, when it is very thick, let it cool for a few minutes and pour the sauce over your carpaccio.
The delicate floral notes of Grecanico oleander and broom blend harmoniously with the freshness of orange octopus carpaccio. The perfect marriage of land and sea.
There are many stories about its origins, but no one disputes the fact that it…
