Octopus carpacciowith rocket and tomatoes


    • Serves 4: 300 g Medusa octopus carpaccio
    • 15 Pachino cherry tomatoes
    • 1 small bunch rocket
    • 1 lemon
    • Extra Virgin Olive Oil to taste
    • Salt to taste.


Arrange the carpaccio on a serving dish, cover it with the cherry tomatoes cut into 4 wedges and the washed and dried rocket. Dress with a delicate emulsion of extra virgin olive oil, lemon and salt. Let it rest for a few minutes and bring your octopus carpaccio to the table.

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