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1. Как приготовить карпаччо из осьминога: Осьминожки размораживаем, моем, проверяем, насколько они очищены (голова). Если нужно, вырезаем глаза и "клюв".
2. Кипятим воду, солим. Добавляем морковь, лук и сельдерей, лавровый лист, перец и гвоздику. А так же винную пробку, если таковая имеется.
3. Видите, какие щупальца у осьминога? Не бросаем его сразу в воду, а окунаем 3 раза.
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Строганину изобрели жители Севера, а Карпаччо в Италии."}]},{"content":[{"type":"text","text":"Что с заправкой?"}]},{"content":[{"type":"text","text":"Это может быть эмульсия масла и лимона или просто соль и перец."}]},{"content":[{"type":"text","text":"Удивительно, но первый Итальянский Карпаччо заправляли майонезом"}]},{"content":[{"type":"text","text":"В баре."}]}],"path":{"items":[{"text":"vk.com"}]},"url":"https://vk.com/wall-213754969_5","headline":"Строганина или Карпаччо? Что выберете Вы? 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