Octopus and potato carpaccio

For the boiled octopus:

• Place the octopus tentacles in lots of 4 and make tight rolls with cling film.
• Leave in the fridge for a minimum of 2 hours.

For the potatoes:

• Wash and cook the potatoes in plenty cold water with salt.
• Once cooked, cool and peel.

ASSEMBLY

• Cut the octopus and the potato in the cold meat cutter or with a very sharp knife, as thin as possible.
• Place the potato on the base of the plate and season with coarse salt.
• Place the octopus on top and season again with coarse salt, sweet paprika, chilli pepper and extra virgin olive oil.
• It may be decorated with dried cherry tomato, potato chips, wild asparagus, flowers, Modena vinegar, etc.