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Octopus terrine with Balsamic Vinegar

The Octopus terrine with Balsamic Vinegar is a tasty fish-based second course you can prepare to amaze your significant other. Even michelin-rated chefs recommend this dish for a special dinner/event! Keep on reading to discover its ingredients and how to prepare it!

Ingredients for 4 people

  • 2kg of octopus
  • 1 bottle of ruby ​​red wine
  • 3 Tablespoons of Balsamic Vinegar of Modena P.G.I.
  • Extra virgin olive oil
  • garlic
  • thyme
  • parsley
  • chives
  • salt to taste
  • pepper to taste
  • field salad to garnish


Prepare a broth by adding 5 liters of salted water, wine and flavorings (garlic, parsley, pepper). Bring to a boil and simmer for about 15 minutes. Then let it cool and dip the previously cleaned octopus. At this point bring it again to a boil and cook on a low heat for a couple of hours. Then remove it from the stove and let it cool down.

At this point wrap a terrine mold with the film. Then place the octopus on the mold, pressing it well. We recommend to place a weight on the octopus and and keep it in the fridge for 8 hours so that it remains compact.

When serving, take the octopus from the bowl and and slice it thinly. Arrange the slices on serving plates, placing a bouquet of field salad in the center. At this point yo can sprinkle the dish with a vinaigrette prepared emulsifying extra virgin olive oil, balsamic vinegar of Modena P.G.I, salt and pepper to taste. Then decorate with a dash of chives and serve.

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