Ingredients:
- 2 potatoes, diced
- 1 whole octopus (1 kilo), fresh or frozen
- 4 fresh tomatoes, peeled, seeded and diced small
- Cling wrap
- fresh lemon juice
- olive oil
- salt
- shredded rucola to taste

To prepare:
- Boil water for potatoes and polpo in separate pots
- Boil potatoes for 10 - 15 minutes, then set aside
- Boil polpo for ca. 1/2 hour, cool to touch and remove head and the tips of the tentacles so that you have one even length
- Straighten the polpo into a long, compact mass
- Set it on one end of plastic wrap and wrap it very tightly many times round
- Twist the ends tightly to seal and refrigerate for 2-3 hours

To Serve:
- When chilled, unwrap the polpo "roll" and use a slicer to cut paper thin slices
- Place 5-6 slices on individual salad plates
- Cover each with diced potato, tomatoes, lemon juice, olive oil and a pinch of salt
- Garnish with rucola

Traditional Carpaccio
Carpaccio di salmone agli agrumi