Octopus and potato salad

Octopus and potato salad is an evergreen Mediterranean dish of which there are various and flavorful versions. Here we offer the classic recipe that can be served as a starter or as a main course and we pair it with a Collio Pinot Grigio 2016 Ronco Blanchis.

Ingredients for 4 people:

1kg octopus, 600g potatoes, 80g extra-virgin olive oil, 1 lemon, parsley, salt and pepper as needed.

Directions:

Boil the potatoes with their skins until they are soft (test with a fork).

Clean the octopus and then boil it until it becomes tender (around 40 minutes). Let it cool in the water and then cut it into pieces.

Peel the potatoes and cut them into cubes.

Make a lemon dressing by whipping the juice of the lemon with the EVOO, salt and pepper until it becomes creamy.

Put the cut octopus and potatoes into a bowl, add in some chopped parsley and the lemon dressing and mix delicately before serving.

Wine to pair:

(edited by Stefania Vinciguerra)

Collio Pinot Grigio 2017 Ronco Blanchis

Known worldwide as one of the classic Italian grape varieties, the Pinot Grigio finds a perfect terroir in the Collio appellation area. The current vintage of the Collio Pinot Grigio Ronco Blanchis has a lovely color with pale pink hints. To the nose it has the typical, fine notes of this variety: scents of flint stone and pear. To the palate it is full and and has a fresh and long lasting aftertaste.

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

Grape Variety: 100% Pinot Grigio, growth system Guyot with 4830 vines per hectare.

Wine-making: harvest from 1st to 7th September with a yield of 9 tons per hectare. 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 and entrees in general soups, eggs, seafood.

THIS RECIPE IS OFFERED BY RONCO BLANCHIS