Home » Vault » Carpaccio de Pulpo Al Olivo Con Crema Arequipena Octopus Carpaccio with Olive and Arequipa Cream
Carpaccio de Pulpo Al Olivo Con Crema Arequipena Octopus Carpaccio with Olive and Arequipa Cream
El Pulpo al Olivo es una entrada fría icónica de la cocina peruana. Consiste en láminas finas de pulpo perfectamente cocido, servido como un carpaccio. El secreto de su sabor radica en la salsa de olivo, una emulsión cremosa y de color morado intenso, preparada a base de aceitunas de botija (ideales las arequipeñas, en este caso), mayonesa, ajo, alcaparras y un toque de limón. El pulpo se cocina primero en un caldo aromático con vegetales, hierbas y vino tinto para garantizar su terneza y sabor, y luego se sirve bañado en esta salsa sedosa. Se acompaña con palta (aguacate), galletas de soda y una sarsa criolla para un toque de frescura. [Pulpo al Olivo is an iconic cold appetizer from Peruvian cuisine. It consists of thin slices of perfectly cooked octopus, served like a carpaccio. The secret of its flavor lies in the olive sauce, a creamy emulsion with an intense purple color, prepared with botija olives (ideally from Arequipa, in this case), mayonnaise, garlic, capers, and a touch of lemon. The octopus is first cooked in an aromatic broth with vegetables, herbs, and red wine to ensure its tenderness and flavor, and then it is served bathed in this silky sauce. It is accompanied by avocado, soda crackers, and a Creole salsa for a touch of freshness.]
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