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Grilled octopus on fluffy potatoes
1 fresh octopus of around 1.2kg, 1 golden onion, 1 celery stick, Jamaica pepper corns, a bunch of parsley, 1 teaspoon lemon juice, 1 teaspoon toasted pine nuts, extra-virgin olive oil as needed and salt as needed.
For the roast tomatoes : 12 cherry tomatoes, 1 teaspoon confectioner’s sugar, extra-virgin olive oil as needed and salt as needed.
For the fluffy potatoes : 2 medium-sized yellow potatoes, 1 teaspoon turmeric, ½ liter water, 50g extra-virgin olive oil and salt as needed.
Directions:
Clean the octopus keeping its skin and boil it in salted water with the celery stick, onion and a few Jamaica pepper corns. Remove from heat, cover and let cool.
Cut the tomatoes in two and spread them out on a pan covered with parchment paper. Sprinkle salt on top and trickle over some oil over before sprinkling the confectioner’s sugar on top. Bake for around an hour at 100°C until they are roasted on top and slightly caramelized.
Finely chop the parsley and put it in a bowl with 4 tablespoons of extra-virgin olive oil, a teaspoon of lemon juice and a pinch of salt and then whip until it is well-mixed into a sauce.
In the meantime, peel and cut the potatoes into pieces and boil them in a ½ liter of the water with the turmeric. Remove the potatoes with a skimmer and put them in a mixer and blend with 150g of the boiled water, extra-virgin olive oil and a little salt. Put the purée into a syphon canister, load with a gas charge and let it sit bain-marie at 60°C for 20 minutes before use.
Take out the octopus, let it drip dry completely and then separate the head from the tentacles. Rub all the pieces with extra-virgin olive oil and grill on a hot skillet for around 4 minutes making sure it is evenly browned.
Take the syphon out of the bain-marie, shake it and spray some fluffy potato into 4 soup bowls. Place some grilled octopus on top and cover with the roasted tomatoes and toasted pine nuts and dress with the parsley sauce.
Wine to pair:
Franciacorta Millesimato Docg Brut
The DOCG denomination (guaranteed and controlled origin) of Franciacorta allows 5 different version of this wine: Franciacorta, Franciacorta Satèn, Franciacorta Rosé, Franciacorta Millesimato and Franciacorta Riserva. All wines that undergo secondary fermentation in the bottle and residue is removed by disgorgement.
The word “millesimo” (vintage) indicates that all the wine comes from a single year (minimum 85%). The Millesimato is produced when the year’s production is of particularly high quality and is enhanced by a longer period of fining than that used for the non-vintage Franciacorta. It can only be sold at least 37 months after the harvest.
Vintage Franciacorta have sensory and taste characteristics that clearly reflect the climatic conditions of the year and the quality of the grapes from that particular vintage. According to the law, they must have a straw yellow to golden color with fine and persistent effervescence. Fine, delicate, ample and complex to the nose, with a characteristic bouquet of fermentation in the bottle. Savory, fresh, fine and harmonious to the palate.
Production area: in the province of Brescia, in the quality soils in the towns of Paratico, Capriolo, Adro, Erbusco, Cortefranca, Iseo, Ome, Monticelli Brusati, Rodengo Saiano, Paderno Franciacorta, Passirano, Provaglio d’Iseo, Cellatica and Gussago, as well as in an area that includes the towns of Cologne, Coccaglio, Rovato, Cazzago San Martino and Brescia. Excluded are areas that are not sunny enough or are at the bottle of a valley, humid areas near rivers, streams or lakes and vineyards above an altitude of 550m.
Grape varieties: Chardonnay and/or Pinot Noir, with the use of Pinot Blanc permitted up to a maximum of 50%.
Winemaking method: the grapes must be turned into must exclusively through direct pressing without any destemming of the grapes. The use of oak barrels is allowed for fermentation and aging. The time the wine must sit on the lees begins when the wine is bottled and lasts until it is disgorged after a minimum of 30 months. Processing and maturation continue for at least 37 months after the harvest.
Serving temperature: 8-10°C.
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