2021 Gavi del Comune di Gavi DOCG, Tenuta Olim Bauda 

Tasting Note

Wonderful Gavi, smooth, fruity, mineral, lovely acidity, notes of citruses, melon, pear, peach, pine nuts. Great with white fish salad. Expressive and floral, opens with citrus, then transitions to baked lemon tart, finishes with a touch of herbal and freshness. Long finish it coats the mouth with smooth sweetness. 

SEAFOOD SALAD

Wine experts think this Italian Gavi wine would be a match made in heaven with this dish. 

Fresh, light, delicious and decidedly good, seafood salad is a perfect dish to bring to the table when it's warm, although in reality it is always a popular dish! A perfect appetizer or a tasty main course! Cold seafood salad is an excellent proposal to bring to the table even for a delicious dinner. Simple to do, it will make you look great with your guests. Try this version of mine and you'll see how successful you get. Octopus, squid and cuttlefish are the absolute protagonists of this seafood salad for great chefs! If you want to make the seafood salad recipe simple and successful, mark the ingredients and follow the step-by-step, it will be perfect!

INGREDIENTS

Octopus 800 g

Squids 500 g

Cuttlefish 400 g

Shrimp tails 350 g

Celery 2 coasts

Carrots 2

Radishes 4

Parsley 1 Bunch

Lemons 1

Bay leaves 2 

Peppercorns

Salt

EVO oil 100 Ml

PREPARATION

The first thing to do is to clean the fish, remove the beak, the eyes and the impurities present in the octopus' head, separate the heads from the squid and cuttlefish sacs then remove the entrails, the eyes and the beak, rinse thoroughly under running water. Then start by boiling the octopus in plenty of boiling, unsalted water, together with a carrot divided in half, a bay leaf and a few peppercorns. Let it curl by lowering it and lifting it from the water for two, three times, then let it cook for 40 minutes over low heat, after this time let it rest in its cooking water, with the heat off, for at least 10-20 minutes, then drain it and let it cool completely. In this case we are using a thawed octopus that is already brittle and tenderized by the action of the cold, in the case of a fresh octopus the cooking times can increase. While the octopus is cooking, put a bay leaf and a few peppercorns in another pot with boiling water, add the wings and tentacles of the squid, previously cleaned and after about a couple of minutes add the bags cut into rings, cover and cook for a maximum of two minutes. With a kitchen spider, drain the squid and transfer it to a large bowl, let the water in the pot come to a boil. Now prepare the cuttlefish, thinly cut the wings and divide the tentacles into several pieces then put them to cook in the same pot where you cooked the squid. In the meantime, make incisions as if to form a grid on the cuttlefish sacs then cut them into strips of 3-4 cm in length, add them to the pot. Let it cook for about 15 minutes, then drain and place in the bowl with the squid to cool. Finally, cook the shrimp tails, deprived of the shell and entrails, in boiling water for about 30-40 seconds, drain and leave to cool together with the rest of the ingredients. Now move on to the preparation of the vegetables: clean the celery from the outer filaments with a potato peeler, then cut it into rather thin slices, cut the carrots into sticks, the radishes into thin slices and finally chop the parsley. Once cooked and completely cooled, cut the octopus into pieces of a few centimeters, perhaps leaving the final part of the tentacles whole for a more scenic effect. At this point, in a bowl, whisk the juice of a lemon with the extra virgin olive oil and a generous pinch of salt, set aside. At this point, put all the prepared ingredients in a large bowl: the fish, vegetables, chopped parsley and the emulsion of oil and lemon. Mix everything thoroughly and if necessary season with salt, to your taste you can flavor the salad with grated lemon zest and hot chilli flakes. Enjoy your meal!