Octopus Catalana

A dish that still smells of the summer. Pair it with a Collio Friulano Ronco Blanchis.

Ingredients for 4 people:

1 fresh octopus of around 1.5kg, 1 white onion, 1 celery stick, 4 potatoes, 1 sweet white onion, 1 laurel leaf, 20 cherry tomatoes, 20 pitted Gaeta olives, chopped parsley, salt and extra-virgin olive oil as needed.

Directions:

Clean the octopus leaving its skin and boil for 50 minutes in salted water with the celery stick, onion and laurel leaf. Turn off the heat, cover and let cool. Take the octopus out of the pot and drip-dry it before cutting into small, equal sizes.

Boil the potatoes in their skins, drain and then peel them. When they are cool, cut the potatoes into small cubes.

Cut the tomatoes in half and slice the sweet onion into rings. Put the octopus pieces in a bowl together with the tomatoes, olives, onions and potatoes.

Season with a trickle of EVOO and a pinch of salt. Let everything sit to allow the flavors to combine.

Serve on flat plates and sprinkle with parsley and garnish as desired.

Vino in abbinamento:

(by Stefania Vinciguerra)

Collio Friulano Ronco Blanchis

Intense greenish straw yellow color. Clear and varietal aromas of alfalfa, white peach, hawthorn flowers and hints of fresh almonds. Savory and juicy taste, warm and powerful.

Production Area: the Blanchis hill (ronco) with clay and eocenic marl soil.

Grape Variety: 100% (Tocai) Friulano, growth system Guyot with 4830 vines per hectare.

Harvest: 12th, 15th 21st September with a yield of 8 tons per hectare.

Winemaking:  Vinification in stainless steel tanks with soft crushing of the whole grapes. Ageing 6 months in steel vats.

Alcoholic Content: 13,5% vol.

Serving Temperature: 10-12°C.

Suggested Food Pairing: Starters in general, pasta, seafood risotto, shellfish.

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