1 ball of Gilmar Octopus Carpaccio
100ml Extra virgin Oil
2 tablespoons of lemon juice
Ground black pepper
Parmesan cheese for grating


1 hour before we get the freezer Gilmar Octopus carpaccio
Prepare an emulsion of oil, lemon juice, black pepper and salt.
We cut the Carpaccio into very thin slices and place it on a large dish. We irrigate with prepared emulsion and scatter the Parmesan cheese into strips.
We can complete the decoration with a bit of chopped parsley or with a little paprika.