Carpaccio di Polpo

Il procedimento di questo piatto richiede un pochino di pazienza ma il profumo durante la preparazione e il gusto nell’assaporarlo ripagano! Ricetta ereditata da mia Mamma, Grande Donna di cucinadicasa!

Ingredienti per 4 persone:

  • 1 polpo da 1,5 Kg
  • 1 cipolla
  • 2 coste di sedano
  • 5 foglie di alloro
  • 2 carote
  • 25 ml di vino bianco
  • prezzemolo
  • 1 piccola costa di sedano
  • buccia di un limone
  • q.b. succo di limone
  • q.b. olio
  • pepe


In una pentola mettere sedano, carote, cipolla, alloro, vino, il polpo e coprire il tutto con acqua fredda. Cuocere a fuoco medio per 45 minuti senza fare bollire l’acqua. Una volta cotto togliere il polpo dalla pentola e ancora caldo metterlo in un sacchetto da gelo; chiudere il sacchetto con uno spago facendo fuoriuscire tutta l’aria. Lasciare riposare il polpo nel frigorifero per almento 12 ore. Dopo il riposo togliere il polpo dal sacchetto che sarà compatto e avrà formato una gelatina, tagliarlo a fettine sottili. Per preparare il condimento tritare il prezzomolo, la buccia del limone e la costa di sedano, mecolare il tutto con succo di limone e olio. Versare e condire il polpo. Lasciare riposare qualche ora prima di mangiarlo.

Il sale non è stato messo volutamente perchè non è nesessario mentre l’aglio non c’è in quanto non di mio gradimento, quindi può essere aggiunto insieme al sale e per chi volesse anche del peperoncino..

Un suggerimento: non buttate via il brodo del polpo, potrete preparare un ottimo risotto con un inteso sapore di mare.


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