Soup of Pigna beans with chilli and octopus.

1.8kg (frozen and then) thawed octopus , 200g white beans of Pigna , 3 cloves of garlic, 1 shallot, 1 sprig of rosemary, 1 bunch of parsley, chilli pepper, 2 litres vegetable stock, 10g white wine, 100 g smoked bacon, 50g gelatine in sheets, bay leaves, 80g extra virgin olive oil , salt.

polpo e fagioli

Procedure:

Soak the beans overnight in cold water. Drain and change the water, bring to the boil with a little salt, 2 cloves of garlic withot removing the fine skin, and a bay leaf, boil  for about 1 hour on a moderate heat. Sauté 1 shallot and 1 clove of thinly sliced garlic, add one whole piece of bacon, 3 tomatoes chopped into small pieces and 1 pinch of chilli pepper, add 2 / 3 of the beans, cover with vegetable stock and simmer for about 40minutes. Blend the soup with blender and then press through a colander, top with lightly heated oil scented with 1 sprig of rosemary and 1 clove of crushed garlic. Salt to taste. Place the octopus and vegetables in a saucepan with cold water, add garlic, white wine, parsley stems, and salt, then cook on a medium heat for 3 hours. Leave to cool, remove some of the red skin, clean the heads, and put the tentacles and the head in a narrow pan so as to form circular rolls. In the meantime strain 1 / 2 a litre of the water the octopus was cooked in, add the soaked gelatine, dissolve well and colour with the water from the chopped parsley. Pour the gelatine on the cooked octopus and cool everything in the refrigerator for 4 hours. Once cooled cut iinto thin slices. Arrange the whole beans on the plate, spread the sliced octopus over the top, and in front of the guests pour on the hot creamed beans, and flavour with a little chilli.

from ‘Great Kitchen & Wine No. 6 / 2007’ edited by Claudio Sadler

 

Where to buy white beans Pigna:
You can easily buy beans white Pigna as other Ligurian typical products from the comfort of your home on the web site: http://www.anticaviadelsale.com/en-uk
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Rossese of Dolceacqua

In a restricted area the extreme western Ligurian, near the French border, a small number of winemakers continues with self-sacrifice the ancient culture of this great grape. Most of the grapes pressed to give rise to a ruby red wine color, timbre bright, fragrant pink and purple, dry flavor and pleasant characteristic, to be consumed young while also improving in the first three years.

VINE ROSSESE

Historical references: logo rossese
Historical sources attest that the name “Rossese” has been applied to other red grapes and white, grown in the eastern and the western Liguria; between them deserves a special mention a Rossese white of province of La Spezia, particularly valuable and sought after.

With regard to Rossese Dolceacqua, some news about his presence is found in the early 1800s when, during a visit to Napoleon at the castle of the Doria Dolceacqua, was just offered the wine, the occasion highly appreciated by distinguished guest.
Dissemination and importance:
Rossese, along with Ormeasco, can be considered the most typical wine of the Province of Imperia; its cultivation is deeply rooted in life, gastronomy and culture of countries Intemeli.
The grape is grown in the area between the French border and the eastern end of the Municipalities of Seborga and Perinaldo, includes 11 municipalities that extend into most of the valley designed by torrents Nervia and Verbone. The crop, once extended throughout the territory mentioned, today is limited to the vineyards on the slopes of these two valleys; in this restricted area you can also find some sites, called “cru”, which is particularly famous and renowned among players and industry experts.
Cultivation notes:
The Rossese of Dolceacqua is distinguished for its growing range of very small, which corresponds precisely to the area “Intemelio”; due to its high adaptability to calcareous soils and stony, from where it says it is derived the name (or rocky rocense = Rossese); technique for the cultivation to little tree, by pruning very short. Rossese’s facilities must be made on the ridges or the average hill, following a tradition now become even legally for producing DOC.
Densities are very variable in relation to the conformation of the land, and can range from 7,000 to 10,000 plants per hectare.
Rossese of Dolceacqua is generally ready for harvest between late September and early October.
Vinification:
The grape of Rossese is traditionally transformed according to the wine in “red”, or by milling of all or some of the solid parts of the bunch.
The old method involved the prolonged fermentation of must together with the skins and stems;
Recently it was claimed, albeit with difficulty and only
in some companies, an intermediate method with which the fermentation takes place in the presence of the alone skins and for a limited period.
Vinification “old” still survives in small businesses and family productions.
Enhancement of quality:
Rossese is protected at Community level by the Denomination of Origin “or Dolceacqua Rossese of Dolceacqua”, this recognition has long been, was an essential step in the maturation of professional winemakers.
The public register of the DOC now covers almost all the manufacturers. Rossese is a single-grape wine, made according to tradition on their own grapes homonym.
The specification of DOC have taken this practice, stating that the minimum quantity of grapes Rossese must be at least 95%, the remaining 5% is expected the addition of Dolcetto grapes Ormeasco. There is the name of “Rossese Dolceacqua superior”, which is reserved to wine of alcoholic least 13 ° and aged for at least a year.
Most of the vineyards of Rossese are conducted according to the AE program of the EC and the Liguria Region; there are some companies that have also taken the organic production method.
Organoleptic characteristics:
Ruby red more or less intense, with violet reflections and garnet with aging; intense vinous aroma and delicate, distinctive, dry taste, fresh, aromatic and hot, soft and velvety, with bitter vein.

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