Summer and Chardonnay: the perfect couple for an open air lunch…with a delicious recipe by Sara Milletti!
Hot days have come: today we propose you a fresh and light recipe to be paired with our Chardonnay DOC, perfect to face the high seasonal temperatures.
SARA MILLETTI this time brought us in her wonderful garden and in her blog “L’Appetito Vien Leggendo” explained us how to cook a perfect summer dish: octopus with basil pesto and almonds and she decided to pair it with our Chardonnay DOC Venezia of the new “Back To Basic” line.
The wine – Chardonnay DOC Venezia
The fermentation of this wine takes place at controlled temperature in steel tanks. At the end of the alcoholic fermentation the wine remains an adequate period in contact with the yeasts to extrapolate the best aromas. A wine with a balanced acidity and a faint straw yellow colour. The delicate and fruity perfume and the elegant and harmonious taste will perfectly pair with this recipe.
Are you curious to discover the new “Back To Basic” line?
The new “BACK TO BASIC” line minimizes the environmental impact of the wine supply chain. From the organic grapes coming only from the farmed owned by the Pizzolato family, to the 94% recycled glass, to the label obtained by the cotton industry scraps, up to the cork that allows a compensation of 297 grams of CO2. BACK TO BASIC is a project intentionally born in the 40th anniversary of the winery that celebrates maintaining the concept of “basic” intended in the sense of celebration of the essential and identity values of the winery.
The recipe of Sara Milletti, food blogger
A fresh dish, perfect to be savoured in a sunny day in the garden, in shade of the trees. A quick and easy start to be cooked, but of great effect and that will amaze your guests.
Here the recipe:
Ingredients for a plum-cake mold of 8cm X 26cm X 5cm (h)
- 1 octopus of 1 kg*
- 1 onion
- 1 bay tree leaf
- 1 teaspoon of white wine vinegar
- 60 g of pitted taggiasca olives
- 250 g of potatoes
For the basil and almonds pesto
- 30 g of basil leaves
- 30 g of peeled almonds
- 40 g di evo oil
- 1/2 garlic clove
- To realize the octopus bowl, begin with the cooking of the latter. Fill a capacious pot with water and add the bay tree leaf, the onion and the white wine vinegar. Bring the water to boil and salt, taking the octopus from the top immerse the tentacles in the hot water for few seconds and repeat it for three times. After having seared the tentacles, immerse the whole octopus in hot water and let it cook for around 40 minutes or until the moment it will be soft. Switch off the fire and let the octopus in the cooking water until it will cool.
- In the meanwhile, peel the potatoes and cut them into little pieces. Put them in a pot with cold water and a few of salt and cook them for about 12 minutes. Drain them and let them cool.
- When the octopus will be cold, drain it, eliminate the skin and cut it into quite big pieces.
- Take a plum-cake mold and internally cover it with saran wrap. Put half of the cut octopus in the mold compacting it and then add a layer of potatoes and olives and then finish with the remaining octopus. Flatten everything and close with the saran wrap and let it rest in the fridge with a weight above for at least 12 hours.
- Before the serving, prepare the pesto. Wash and dry the basil leaves and put them in a blender. Add the almonds, the garlic clove without the core and a pinch of salt. Pour the oil and blend it until you obtain an homogeneous pesto.
- Take the mold off the fridge, remove the saran wrap and dispose it in a serving dish. Serve it cut into slices and match it with the basil and almonds pesto.
*Advice: use an already cleaned and defrosted octopus since it requires a shorter cooking time and you will surely eat a soft octopus.
Try to cook this delicious recipe and pair it with our Chardonnay DOC Venezia…do not forget to share on the SOCIAL your dishes!