Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Grilled Octopus with Celery and Cannellini Bean Salad

Grilled Octopus with Celery and Cannellini Bean Salad

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Enjoy this fresh take on a seafood salad with the bright and refreshing fruit aromas of a Sicilia DOC Grillo or White Blend.

Ingredients:

Octopus:

  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 carrot, peeled and cut into 1/2-inch lengths
  • 1 rib celery, cut into 1/2-inch lengths
  • 1/2 red onion, cut in half
  • Kosher salt
  • Pinch crushed red pepper
  • 1 cup red wine vinegar
  • 3 bay leaves
  • 1 lb baby octopus

Salad:

  • Extra-virgin olive oil
  • 1/2 red onion, thinly sliced
  • Kosher salt
  • Pinch crushed red pepper
  • 2 cloves garlic, smashed and finely chopped
  • 1 can cannellini beans, rinsed
  • 1/2 cup chicken stock
  • 3 celery ribs (from the light green delicate inside), cut very thin on a bias
  • 3 cups washed baby arugula
  • 1/2 cup celery leaves
  • 1 lemon, juiced
  • Big fat finishing oil


Directions:

To make the octopus, coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. This part can be done ahead.

To prep the salad, coat a large straight-sided sauté pan with olive oil. Toss in the onions, and season with salt and crushed red pepper. Bring the pan to medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.

Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.

In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil. Makes 4 servings.