Pureed chickpea soup with sautéed octopus

Extra-virgin olive oil and rosemary complete this dish from MSC Crociere cruise lines corporate Chef Christophe Le Cras. We pair it with a Trentodoc 1673 Rosé 2015 Cesarini Sforza.

Ingredients for 2 people:

60g dried chickpeas, 60g octopus, 10g of cubed celery, carrots and onions, 20ml extra-virgin olive oil, ½ garlic clove, 1 bay leaf, rosemary, basil, salt and pepper.

Directions:

Soak the chickpeas overnight in 300ml of water.

Sauté the cubed vegetables in EVOO together with the garlic, bay leaf and rosemary and then add the chickpeas and water and cook at a low heat until the chickpeas are soft. Purée everything together with a blender, adding a trickle of EVOO, and season with salt and pepper.

Boil the octopus until it is tender, remove it from the water and let cool.

Remove the skin from the octopus, cut it into discs and sauté them in a pan with some EVOO.

Prepare an emulsion using EVOO and basil and use it to season the octopus.

Serve the pureed soup garnished with the sautéed octopus and a sprig of fresh rosemary.

Wine to pair:

(edited by Stefania Vinciguerra)

Trentodoc 1673 Rosé 2015 Cesarini Sforza

Pale pink color slightly garnet. Intense spicy aromas. Creamy and citrusy. Quite long and balanced.

Production Area: Cembra valley. Exposure south, south-west; altitude 450-600 m. asl. Loose river-glacial soil caused by the decomposition of poorly-formed, sandy, porphyritic rocks. 

Grape variety: 100% Pinot Noir. Training system Guyot or simple Trentino pergola. Planting density 5.000 vines/ha, yield 40 hl/ha.

Harvest: harvested by hand the first ten days of September.

Vinification: soft-pressing of whole grapes, controlled-temperature fermentation in stainless steel tanks, refinement on lees for about 8 months., additional fermentation in bottles (Classic Method); minimum 60 months on lees.

Typology: Brut.

Alcoholic content: 12,5% vol.

Serving temperature: 8°C.

Suggested food pairing: perfect for aperitifs, irresistible when offered together with delicate entrées. It is at its best when paired with char and fish in general.

THIS RECIPE IS OFFERED BY CESARINI SFORZA

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