Each month, we feature a wine and a celebrated guest Chef. This month, our guest chef is David Clemmens.

The following recipe for Tuscan Grilled Pulpo with fingerling potatoes and calabrese sausage can be sampled at the Cantinetta Piero in Yountville CA. It’s hearty yet robust flavors pair perfectly with our new vintage of Cabernet Sauvignon.

Peju 2006 Cabernet Sauvignon
- Paired with Pulpo & Fingerling Potatoes

Download Recipe >
Courtesy of Chef David Clemmens.

Pulpo, Fingerling Potatoes & Calabrese Sausage
Serves 8ppl

Method

Combine the Wine, Vinegar, sugar, salt, pepper, and water in a large pot and bring to a boil, then reduce to a simmer.

While the cooking liquid is coming to a boil place the octopus in a large bowl with two heaping cups of salt and roughly grind the octopus against the salt for approximately 5 minutes to remove the outer layer.

After working it against salt, pound the octopus with a mallet between a side towel or apron to break down the tough protein fibers in the legs and head.

To cook the octopus, the cooking liquid should be at a simmer, just below a boil (about 185 degrees Fahrenheit.) Hold the Octopus by the head and dip the body in the simmering cooking liquid 3 or 4 times to acclimate the octopus to the temperature. Once the tentacles have curled half way up the body the entire octopus can be submerged.

Cook for 1 hour and 45 minutes and then allow the octopus to cool in the cooking liquid.

Once the octopus has cooled, remove from cooking liquid and marinate in extra virgin olive oil for at least 1 hour. Reserve the cooking liquid.

Cut the Fingerling potatoes into quarters and boil in water for approximately 25 minutes or until cooked all the way through. Cool and dry the potatoes.

Now that the octopus has been partially cooked, it can be grilled. Remove the octopus from the olive oil and preheat the grill. Grill the octopus quickly, and cut into bite sized chunks.

Heat a Sauté pan until smoking hot and add 1 tbsp of olive oil and the partially cooked fingerling potatoes. Allow the potatoes to caramelize and then add the Calabrese sausage and parsley.

Deglaze the pan with the lemon juice and ½ cup of reserved cooking liquid. Season with salt and pepper and then place the octopus atop the warm potato sauté and enjoy.
This recipe will serve 6 to 8 people.

David Clemmens | Chef,  Napa Valley - BIO

Personal Chef David Clemmens has sprinkled his culinary talents throughout the Napa Valley over the past year, including time in the kitchen at both Peju and Tuscan Style restaurant Cantinetta Piero in Yountville, CA under the guidance of Executive Chef Jason Bastilieri.

Prior to working with the Cantinetta, Clemmens, a Toronto-born Canadian, worked at the acclaimed Nobu Restaurant in Tribeca, New York where he extensively studied and prepared Peruvian Japanese Fusion style cuisine.

Clemmens believes in a simple approach to California cuisine utilizing seasonal ingredients and amplifying their potential with balanced alternative components. As a part of the first associates program offered by the Culinary Institute of America in St. Helena, David implemented a student body government and outreach programs for students cooking in the valley.

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2006 Cabernet Franc Reserve >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >