Stewed Moscardini

An easy-to-make dish, very tasty and perfect for summer dinners. To be paired with a Salina Rosato 2018 Cantine Colosi.

Ingredients for four people:

1.5kg of fresh, medium-sized moscardini (smaller octopus), 400g tomato purée, 1 garlic clove, ½ white onion, chili pepper, parsley, a handful of black olives, 1 glass of Salina Rosato Cantine Colosi and extra-virgin olive oil.

Directions:

Clean the moscardini carefully (emptying the head sack and removing the eyes and bill), rub with fine salt and rise under running water to eliminate any sliminess.

Add olive oil to a terracotta pot and sauté the garlic, the finely chopped onion and chili pepper and then brown the moscardini. Add the wine and cook until it evaporates before adding the tomato.

Cover the pot with wax paper and a lid. Let simmer for 30 minutes without lifting the lid to allow the moscardini to also strew in their own juices.

After 30 minutes remove the paper, add the pitted olives, cut into discs, and cook for another 10 minutes.

Served topped with chopped parsley and 2 slices of toasted bread.

Wine to pair: 

(edited by Stefania Vinciguerra)

Salina Rosato 2018 Cantine Colosi

Light cherry red color. Floral bouquet with scents of wild rose and typical hints of Mediterranean broom, enhance also citrus notes of pink grapefruit. It’s characterized by a distinctive mineral taste and freshness.

Production area: Porri-Malfa-Salina areas, Eolie Islands, volcanic soil.

Grape varieties: Nerello Cappuccio 50% and Nerello Mascalese 50%.

Wine-making: The grapes, harvested in the first decade of September are collected in the early hours of the morning. Vinified as a white wine, with a short maceration on the skin for about 2-3 hours, until the perfect extraction of color is reached. Fermentation with selected yeasts at controlled temperature for 20-25 days. Ageing process in stainless at controlled temperature.

Alcoholic Content: 13% vol.

Serving Temperature: 10-12°C (54° F).

Suggested Food Pairing: fish starters and salads, salted codfish and white meat courses.

THIS RECIPE IS OFFERED BY CANTINE COLOSI

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