Carpaccio di Polpo

Method

1. Slice the pre-cooked octopus as thinly as possible using a sharp knife, arranging the delicate rounds in an even, overlapping layer across two chilled serving plates.
2. Finely slice the celery stalks on the diagonal and scatter them evenly over the octopus carpaccio for texture and freshness.
3. Distribute the capers uniformly across both plates, pressing them gently so they nestle among the octopus slices.
4. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until emulsified into a light dressing.
5. Drizzle the lemon and olive oil dressing over each plate just before serving, ensuring every slice of octopus is lightly coated.
6. Refrigerate the assembled carpaccio for up to 10 minutes before serving to allow the flavours to meld and the dish to remain refreshingly cold.