Mediterranean Mosaic: Pressed Octopus Terrine with Salsa Verde

📝 About This Recipe

This stunning Octopus Terrine, often referred to as 'Octopus Carpaccio' in its sliced form, is a masterpiece of coastal Italian culinary technique. By slow-braising the octopus in its own juices and then pressing it firmly while it cools, the natural collagen creates a shimmering, marble-like bind without the need for gelatin. The result is a delicate, tender, and visually arresting appetizer that captures the pure essence of the sea.

🥗 Ingredients

👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, place the octopus, white wine, peppercorns, bay leaves, smashed garlic, halved lemon, and the wine cork. Do not add water; the octopus will release its own flavorful liquid.

2. 2

   Cover the pot with a tight-fitting lid and place over medium-low heat. Bring to a very gentle simmer and cook for 75-90 minutes. The octopus is ready when a paring knife slides into the thickest part of the tentacle with zero resistance.

3. 3

   Once tender, turn off the heat and allow the octopus to cool in its own liquid for 30 minutes. This prevents the skin from peeling off and keeps the meat succulent.

4. 4

   Remove the octopus from the liquid. While still warm (but handleable), separate the tentacles from the head. Discard the head or save for another use. Wipe away any excess gelatinous slime, but keep the purple skin intact for the visual 'mosaic' effect.

5. 5

   Prepare a 1-liter plastic soda bottle or a specialized terrine press. If using a bottle, cut off the top tapered end to create a straight-sided cylinder. Poke a few small drainage holes in the bottom.

6. 6

   While the octopus is still warm, pack the tentacles tightly into the cylinder. Arrange them vertically, alternating thick ends and thin ends to ensure there are no air gaps.

7. 7

   Use a flat-bottomed object (like a smaller glass or a weighted press) to push down firmly on the octopus. You want to compress it as much as possible to force the natural collagen to fill the gaps.

8. 8

   Place a heavy weight (like a large can of tomatoes) on top of the press. Refrigerate for at least 24 hours. This resting period is crucial for the terrine to set into a sliceable block.

9. 9

   While the terrine sets, prepare the Salsa Verde by whisking together the parsley, capers, olive oil, lemon juice, anchovy, and chili flakes in a small bowl. Set aside in the fridge.

10. 10

    To serve, remove the weight. If using a plastic bottle, carefully slit the side of the plastic with a craft knife and peel it away to reveal the octopus cylinder.

11. 11

    Using a very sharp chef's knife or an electric slicer, cut the terrine into paper-thin rounds (about 1/8th inch thick). The slices should look like stained glass.

12. 12

    Fan the slices out on a chilled plate. Drizzle generously with the Salsa Verde, garnish with shaved radishes and microgreens, and finish with a sprinkle of Maldon salt.

💡 Chef's Tips

🍽️ Serving Suggestions

Pair with a crisp, high-acidity white wine like an Assyrtiko or a dry Riesling. Serve alongside toasted sourdough points rubbed with a clove of raw garlic. Accompany with a side of salt-crusted fingerling potatoes. A glass of chilled Fino Sherry provides a wonderful nutty contrast to the briny octopus.