For this dish, a cross between classic saffron risotto Milanese and Neapolitan baby octopus, we suggest pairing it with a Trentino Pinot Grigio Ramato Controcanto 2020 Tenute Sajni Fasanotti.
Ingredients for 4 people:
For the risotto: 280 Carnaroli rice, olive oil as needed, 1 small onion, around 2l vegetable broth, ¼ glass white wine (the same as the pairing), 40 saffron pistils and salt as desired.
For the purpetielli: 600g purpetielli (baby octopus), olive oil as needed, 1garlic head, hot chili pepper as desired, 350g crushed tomatoes, ½ teaspoon sugar, ¼ glass of white wine (the same as the pairing), chopped parsley and a lemon peel.
Directions:
Sauté the whole garlic head in a pan with a little olive oil and some hot chili pepper, add the crushed tomatoes and the sugar, followed by the little octopus that have been cleaned and washed. Sauté for a while then add the wine, salt and pepper and cook covered at a low heat for 30 minutes, stirring occasionally. Towards the end remove the garlic and add in the chopped parsley and lemon peel.
In the meantime, chop the onion and sauté it in a pan with a little olive oil then add the rice and toast it before adding in the wine. Cook the rice by adding vegetable broth when it begins to dry. Towards the end, add the saffron pistils and remove the heat.
Wait a few minutes before serving. Spread some octopus sauce on each plate, put some rice on top and place the baby octopus at the center.
Wine to pair:
(by Stefania Vinciguerra)
Trentino Pinot Grigio Ramato Controcanto 2020 Tenute Sajni Fasanotti
Onion skin color. Intense and fragrant on the nose with hints of bergamot, white peach, powder and chalk. Very flavorful on the palate, fresh and balanced, it progressively moves towards a taut and very saline finish. Excellent persistence.
Production area: In the area of Mori, near Rovereto, Maso Palt, with vineyard orientation to the west and clay volcanic soil.
Grape varietiy: Pinot Grigio trained on Guyot.
Harvest: Harvested by hand in the month of September.
Vinification: The grapes are destemmed and sent to the press for a brief cryomaceration in reduction (2-4 hours to extract the coloring matter). Next they are crushed and the must cleaned by flotation. The cleaned must is inoculated with selected yeasts and fermented in stainless steel at 18° C; fermentation lasts 10 to 15 days. A very small part is fermented in barrels. After fermentation it is separated from the coarse lees and left to age on the fine lees. Once the blend between the 2 fractions is made, protein and tartaric stabilization is carried out and then bottling. After at least 6 months after bottling, it is released for sale.
Alcohol content: 12.40% vol.
Serving temperature: 12-14°C.
Recommended food pairings: Hors d’oeuvres of cured meats, sausages, bacon and smoked meats; first courses including meat; fish also stewed, tuna skewers, guinea fowl baked in foil, roast veal; medium-young and medium-mature cheese.
THIS RECIPE IS OFFERED BY TENUTE SAJNI FASANOTTI
