OCTOPUS CARPACCIO WITH ASPARAGUS
Ingredients
- Tender Octopus
- 16 asparagus
- Lemon flavoured white wine vinegar
- Extra virgin olive oil
- lemon
- pink pepper
- dill
Preparation
Scald the asparagus in hot boiling water, then cut in half and add to the carpaccio of
octupus.
Season to taste with vinegar, oil, lemon, pink pepper and dill.
Ideal accompaniment:
http://www.agricolamarrone.com/getcontent.aspx?nID=5&l=en&prod-id=130
LANGHE doc "SURIS"
“Suri’s” means smile in the Piedmont dialect. It is a wine to be chosen during the happy moments as it is the ideal companion to aperitifs with friends or to refined dishes.It is produced in the well known Langhe area and it is a blend of the Sauvignon, Vionnier, Chardonnay and Arneis grape varieties which are fermented separately. It macerates for four months on the lees and it ages one year in the bottle in order to obtain a unique product as for complexity and personality. The colour is straw yellow with green reflections. The aroma is pleasantly fruity with mineral notes. At the taste it is dry and surprisingly mineral. The Langhe Doc Suris is suitable for unusual pairings like asparagus or artichokes which are notoriously quite difficult to be matched with wine.
