Otros
Age: Joven.
Winery: Grupo Codorniu.
Tasting note: Yellow colour with lemon highlights. Good intensity on the nose, with elegant aromas of white flower, grapefruit, apple and spices. The palate is enveloping, fresh, with the characteristic mineral touch, typical of the area of Val do Salnés. Fresh notes of citrus fruit appear on the nose.
Optimum service temperature: 8º-10º C.
A pairing: Ensalada de pulpo y canónigos.
Ingredients: 500 gr. of octopus, 500 gr. of cachelos, canons, a pinch of paprika (sweet or spicy, to taste), salt and pepper and a splash of extra virgin olive oil.
Elaboration:
- Cook the octopus in salt water until it is tender (the trick to soften it: put a cork in a bottle of wine in the cooking water) and cut it into pieces.
- Peel the cachelos and cook them. Once cooked, cut them into slices.
- Place the slices of cachelos on a plate, season and add a pinch of paprika. Place the pieces of octopus on top and finish with the canons.
- Spray with a few drops of extra virgin olive oil.
Delicious!
