Preparation
- Sandwiches 2
- Octopus already cleaned 300 g
- Burrata 200 g
- Cherry tomatoes 200 g
- Garlic 2 cloves
- Pine nuts 10 g
- Basil to taste
- Parmigiano Reggiano DOP to taste
- Cavallino Traditional extra virgin olive oil: 10g
- Marjoram to taste
- Salt to taste.
- Black pepper to taste
Place the octopus, already cleaned, in a pan, cover with a lid and cook dry, over low heat, for 40 minutes. Meanwhile, place the cherry tomatoes in a baking dish, add a few basil leaves and a few sprigs of marjoram. Season with a drizzle of Il Cavallino Tradizionale extra virgin olive oil, season with salt and pepper. Cook in a static oven at 190°C for an hour. Now dedicate yourself to preparing the basil pesto. Crush the garlic and place it in a mortar together with the pine nuts, crush, add the salt. Add part of the basil and crush again. Add the parmesan. Add the oil and crush, slowly incorporating all the basil until you obtain an excellent fresh basil pesto. Once the octopus has finished cooking, cut it into small pieces and put it in the pan with a drizzle of oil. Add the marjoram and toast the octopus until it becomes crunchy. It's time to focus on the composition of the sandwich, so cut it in half 21. Spread the pesto on both sides, arrange the open burrata and octopus on the base. Add the roasted cherry tomatoes and a spoonful of their cooking oil. Close with the other half of the bread and the octopus and burrata sandwich is ready!
