Is there anything better than great food and wine shared with your favourite company on a relaxing Sunday? Oh well, there might be a few alternatives, but this sounds definitely good!
Yesterday was a beautiful sunny day, here at
the foot of the Italian Alps, and we decided to have lunch at Trattoria Vecchia Sorni (www.trattoriavecchiasorni.it), a lovely family run restaurant, right close to the Mezzacorona wineries.
We were sitting outside, with a breathtaking view on the Adige valley, enjoying the mild September sunshine. The chef, Lorenzo Callegari, spoiled us serving a surprising pasta with octopus and gazpacho, followed by a great trout fillet. A chilled glass of Mezzacorona Pinot Grigio could not miss to complete this moment..absolutely perfect! Enjoy!!
400 gr cooked and cooled egg pasta tagliolini
300 gr cooked octopus
For the gazpacho:
1 red pepper without seeds
3 leaves of fresh mint
7 basil leaves
half peeled onion
1 peeled cucumber without seeds
1 chilli pepper
Thyme and marjoram
Whisk all the ingredients and let them stand in the fridge for 30 minutes. Chop the octopus in cubes and add the cold tagliolini and the gazpacho. Mix and add salt and pepper to your taste!
Trout fillet with potatoes, green beans and basil sauce.
4 trout fillets without bones
2 peeled potatoes
150 gr green beans
1 basil wisp
Grate the raw potatoes in strips and prepare little cakes. Cook both sides in a pan for 2 minutes until they are crispy. Add salt to your taste.
Cut the trouts in 2 and marinade them in white wine and lemon juice for 30 minutes. Take them out the marinade and flour them only on the skin side.
Heat the pan and add the olive oil. Brown the fillets on the skin side first for 3 minutes over a medium flame. In the end put them in the oven at 320°F (160°C) for 5 minutes.
Peel the beans and cook them in salted hot water for 10 minutes. Sauté them with oil and garlic.
Whisk the basil with the olive oil. Sprinkle the basil on a plate, then put the beans on the fillets and in the end the potato cakes. Enjoy!