Vini Casalbordino

INSALATA DI POLIPI
(Octopus salad)

1 large or 2-3 small octopus 2-3 carrots julienne 1 minced celery stem a handful of capers the juice of 2 lemons vinegar, oil, salt, crushed garlic, abundant parsley Boil the octopus in a pot full of water until tender (test for tenderness by poking the octopus with a fork). While the octopus is cooking, marinate the carrots and celery with vinegar, lemon juice and garlic. Once cooked wash the octopus under running water. Chop it up and cut the tentacles into small round pieces. Drain the vegetables from the marinade, add the octopus and season it with capers, oil, parsley and lemon juice. Add salt if needed. Suggested wine: Trebbiano d’Abruzzo DOC “Villa Adami”

LINGUINE CON VONGOLE
E ZUCCHINE
(Ribbon noodles with clams and zucchini)

400 gr. ribbon noodles 1 kg. Adriatic clams 3-4 young zucchini 8 tbs. extra virgin olive oil garlic, parsley Open the clams by placing them in a covered pot over the burner. Once opened, shell but a handful of the clams. Set the filtered liquid aside. In a large pan, slightly fry, the garlic and a part of the finely minced parsley. Add the thinly sliced zucchini and the liquid obtained from the clams. Once cooked (about 10 - 15 minutes) add the clams. Add the slightly underdone cooked ribbon noodles to the mixture. Serves 4. Suggested wine: Chardonnay IGT “Maresco”

PALLOTTE CASCE E OVE
(Cheese and Egg Rissole)

400 gr. stale bread 200 gr. grated Pecorino Abbruzzese cheese 200 gr. grated Parmigiano Reggiano 2 garlic cloves 1 glass of milk 4 large or 6 small eggs extra virgin olive oil, parsley, pepper Soak the bread in milk and work it until well-blended. Squeeze the excess milk out and add the grated cheese, eggs, garlic and finely minced parsley. As much pepper as you like. Let it sit for a few hours, it’s best prepared the night before. Shape the mixture into oval balls slightly flattened and fry them in oil. Serve warm, simply fried or redone in a tomato and basil sauce. Do not add salt because the pecorino cheese has sufficient flavour. Serves 6. Suggested wine: Montepulciano d’Abruzzo DOC “Contea di Bordino”

BRODETTO ALLA VASTESE
(Vasto style fish soup)

1 Kg. of cleaned fish (squill, cuttlefish, sole, red mullet, codfish, testoline and rock fish) 1 kg. of tomato pulp or cherry tomatoes 1 - 2 peppers cut into strips garlic, oil, parsley, basil, hot chilli peppers Place into the “tijella” (terracotta pan) the tomato pulp, garlic, parsley, peppers, hot chilli pepper, oil and let cook for about 15 - 20 minutes. Carefully lay down in the pan the cuttlefish, squill, rock fish and testoline and cook for another 10 - 15 minutes. Then add the sole, codfish and red mullet and cook for not more than 10 minutes with the pan covered. Every once in a while give the pan a slight shake (do not mix). Garnish with parsley and serve the whole pan at the table. Serves 4. Suggested wine: Montepulciano d’Abruzzo Cerasuolo DOC “Villa Adami” bruzzo DOC Cerasuolo Villa Adami.

SAGNETTE CON I FAGIOLI
(Pasta and Beans)

300 gr. dried haricot or kidney beans 300 gr. peeled tomatoes 250 gr. short cut pasta (without egg) 100 gr. lard 1 celery stem preferably white 1 onion 1 boiled potato 1 red garlic clove grated Pecorino Abruzzese cheese oil, parsley, salt, oregano and hot chilli pepper Soak the beans one day ahead and change the water the next morning. Beat all the ingredients together (parsley, lard, tomatoes, celery, garlic, oregano and onion) and fry in extra virgin olive oil. Add everything into the water where the beans are cooking. Part of the beans should be pureed together with the boiled potato. Cook the pasta in boiling water or together with the beans for a couple of minutes. At the end, add the grated pecorino cheese and the hot chilli pepper at will. Serves 6. Suggested wine: Montepulciano d’Abruzzo DOC “Villa Adami”

SPEZZATO DI CONIGLIO ALLA CONTADINA
(Farmer Syle Rabbit Stew)

1,5 kg. local rabbit meat 400 gr. peppers 300 gr. ripe tomatoes 200 gr. celery extra virgin olive oil 3 red garlic cloves 1 branch of rosemary 1 bayleaf 1 onion 1 glass of Trebbiano d’Abruzzo DOC salt and hot chilli pepper broth to add during cooking if it’s too dry Brown the floured rabbit pieces in oil with the garlic, rosemary, bayleaf and finely cut onion. Once browned add the Trebbiano d’Abruzzo wine, the tomatoes peeled, seeded and cut into strips. After 3 minutes cooking time add the peppers, the celery cut into strips, salt and hot chilli pepper. Continue to cook at a moderate temperature for another 30 minutes. Serve in terracotta plates. Serves 6. Suggested wine: Montepulciano d’Abruzzo DOC “Castel Verdino”