The hot summer days are here: today we offer a fresh and light recipe with our Chardonnay DOC Venezia, perfect for coping with the high temperatures.
SARA MILLETTI took us this time to her wonderful garden and inside her blog "L'Appetito Vien Leggendo" she told us how to cook a perfect summer dish: octopus terrine with basil pesto and almonds that she decided to accompany with our Chardonnay DOC Venezia from the new line "Back To Basic".
Wine - Chardonnay DOC Venezia
Fermentation of this wine takes place at a controlled temperature in steel tanks. At the end of alcoholic fermentation, the wine remains an adequate period in contact with the yeasts to extract its best aromas. A wine with balanced acidity and a slight straw-yellow color. The delicate, fruity aroma and elegant, harmonious flavor will go perfectly with this recipe.
Curious about the new "Back To Basic" line?
The new "BACK TO BASIC" line minimizes the impact of the wine supply chain on the environment. From the organic grapes that come only from the winery's own farm, to the glass that is 94 percent produced from recycled material, to the label that is obtained from the waste of the cotton industry processing, to the cork that allows to offset a CO2 level of 297 grams. BACK TO BASIC is a project deliberately created in the winery's 40th year, which it celebrates by embracing the concept of "basic" understood as a celebration of the winery's essential and identity values.
Sara Milletti's dish, food blogger
A fresh dish that is perfect to enjoy on a sunny day in the shade of the trees in the garden. A quick and easy to prepare, yet impressive appetizer that is sure to impress your guests.
Here is the recipe:
Ingredients for 1 plum-cake mold measuring 8cm X 26cm X 5cm (h)
- 1 1 kg octopus*
- 1 onion
- 1 bay leaf
- 1 tablespoon white wine vinegar
- 60 g of pitted taggiasca olives
- 250 g of potatoes
- Halls
For the basil and almond pesto
- 30 g of basil leaves
- 30 g peeled almonds
- 40 g of evo oil
- 1/2 clove of garlic
- Halls
Proceedings
- To make the octopus terrine, start by cooking the octopus. Fill a large pot with water and add the bay leaf, onion and white wine vinegar. Bring to a boil then add salt and holding the octopus by the head, plunge the tentacles into the boiling water for a few seconds, repeating the gesture 3 times. After blanching the tentacles immerse the whole octopus in boiling water and cook for about 40 minutes or until tender when pierced with a fork. Turn off the heat and leave the octopus in its cooking water until cold.
- Meanwhile, peel the potatoes and cut them into small pieces. Place them in a saucepan with cold water and a little salt and cook for about 12 minutes. Drain them and let them cool.
- When the octopus is cold, drain it, remove the skin and cut it into large pieces.
- Take a plum-cake mold and line the inside with plastic wrap. Pour half the octopus inside, compacting it well then make a layer of potatoes and olives then top with the remaining octopus. Mash well, seal with plastic wrap and let it rest in the refrigerator with a weight on top for at least 12 hours.
- Before serving the octopus terrine, prepare the pesto. Wash and dry the basil leaves and place them in the glass of an immersion blender. Add the almonds, garlic stripped of its inner core, and a pinch of salt. Pour in the oil at a trickle and blend until a smooth pesto is obtained.
- Take the octopus terrine out of the refrigerator, remove the foil and arrange it on a serving plate. Serve it sliced, accompanying it with the basil and almond pesto.
*Tip: Use an already cleaned thawed octopus that needs a shorter cooking time and you will be sure to eat a very soft octopus.
Try cooking this delicious recipe and pair it with our Chardonnay DOC Venezia...don't forget to let us in on it and share on SOCIAL your dishes!
