Adriano of Cantina Social brings us his version of octopus in Gavi

DRUNKEN OCTOPUS WITH GAVI GLAZED LEEK ON PANBRIOCHES

Cut the octopus tentacles and mash them in balanced salt for 20 minutes

  • Wash it
  • In a boiling pot, put oil, onions and coarse salt
  • Blanch the octopus on several sides, remove the onions, and submerge the octopus in red wine.
  • Cook the octopus with the lid on for 30 minutes

In a high-bottomed, hot pot, put oil and salt and 4 whole spring onions.

  • Scald them on all 4 sides and add Gavi Riserva.
  • Add a tablespoon of brown sugar
  • Put on a lid and stew for 20 minutes
  • After cooking the spring onions inside, have its liquids reduced.
  • Toast the brioche bread and use it as a base.
  • Place the octopus first and then the leek on top