We pair this recipe, a fusion of classic Milanese saffron risotto and Neapolitan baby octopus, with Trentino Pinot Grigio Ramato Controcanto 2020 Sajni Fasanotti.
Ingredients for 4 persons:
For the risotto: 280 g Carnaroli rice, oil to taste, 1 small onion, approximately 2 liters vegetable broth, 1/4 glass of wine (the same as recommended for pairing), 40 saffron pistils, salt to taste.
For the purpetielli: 600 g purpetielli (baby octopus), oil to taste, 1 head of garlic, chili pepper to taste, 350 g tomato pulp, 1/2 teaspoon sugar, 1/4 glass of wine (the same as recommended for pairing), chopped parsley, zest of one lemon.
Procedure:
In a pan, sauté the whole garlic clove with a little oil and chili pepper, add the tomato pulp and a sprinkling of sugar, then add the well-cleaned and washed baby octopus.
Brown and then deglaze with rosé wine, season with salt and pepper, and cook over low heat with the lid on for half an hour, stirring occasionally. Add chopped parsley and lemon zest and remove the garlic clove.
Nel frattempo soffriggere in un po’ d’olio la cipolla tritata, unire il riso, farlo tostare, sfumare con l’altra metà di vino bianco e cuocerlo con il brodo vegetale aggiungendo man mano un mestolo di brodo ogni qual volta il risotto si asciughi. Towards the end of cooking, add the saffron pistils and turn off the heat.
Wait a few minutes for the cooking to finish, serve by placing a little of the baby octopus sauce on the bottom of the plate, place the risotto on top and add the baby octopus in the center.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentino Pinot Grigio Ramato Controcanto 2020 Sajni Fasanotti
Onion skin color. Intense and fragrant on the nose with notes of bergamot, white peach, powder, and chalk. Very flavorful on the palate, fresh and balanced, it delivers on its olfactory promises and progresses towards a tense and very salty finish. Excellent persistence.
Production area: In the Mori area, near Rovereto, Maso Palt, with west-facing vineyards and volcanic clay soil.
Grape Varieties: Pinot Grigio allevato a Guyot
Harvest: Manual harvesting in September.
Vinification: The grapes are destemmed and sent to the press for a brief cryomaceration in reduction (2-4 hours to extract the coloring substance). They are then pressed and the must is cleaned by flotation. The clean must is inoculated with selected yeasts and fermented in stainless steel at 18°C. Fermentation lasts from 10 to 15 days. A very small portion is fermented in barriques. After fermentation, it is separated from the coarse lees and left to age on the fine lees. Once the two fractions have been blended, protein and tartaric stabilization takes place, followed by bottling. It is released for sale at least 6 months after bottling.
Alcoholic content: 12,40% vol
Serving temperature: 12-14°C.
Recommended pairings: Cold cuts, sausages, bacon, and smoked meats; meat-based first courses; fish, including stewed fish, tuna skewers, guinea fowl baked in foil, roast veal; medium-aged and medium-mature cheeses.
