Italian: Octopus Carpaccio

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)

Ingredients:

• 10 oz boiled octopus legs, defrosted
• ½ cup Ladolemono dressing
• ½ teaspoon Knox unflavored gelatin
• 1 teaspoon Vietnamese fish sauce (nuoc mam)
• 2 tablespoons fresh parsley, chopped  
• Salt and ground black pepper to taste
• Lemon wedges for garnish
• Fresh parsley sprigs for garnish (optional)

Procedure:

1. Defrost octopus in refrigerator for 24 hours
2. Slice octopus into thin rounds
3. In a saucepan, dissolve gelatin in warmed Ladolemono dressing
4. Add sliced octopus, fish sauce, parsley, salt, pepper; mix well
5. Pour contents of sauce pan into one or more platters as needed
6. Arrange octopus slices in one layer trying not to overlap any slices
7. Refrigerate for about 2 hours or until gelatin sets
8. Garnish with lemon wedges and fresh oregano (if desired)