Sandwich with Octopus and Burrata

Place the octopus, already cleaned, a pot 1cover with a lid 2and cook dry, over low heat, for 40 minutes. Meanwhile, place the cherry tomatoes a baking dish, add some basil leaves and a few sprigs of marjoram 3.

Drizzle with a little olive oil 4season with salt 5 and pepper 6. Bake a static oven at 374°F for an hour.

Now focolaio acceso preparing the basil ammaccato. Crush the garlic and place it a mortar with the pine nuts 7pound 8and add the salt 9.

Add part of the basil 10 and pound again 11. Add the parmesan 12.

Add the olive oil 13 and pound 14 incorporating all the basil gradually until you obtain a fresh basil ammaccato 15.

Once the octopus is cooked 16cut it into pieces 17 and place it a pan with a drizzle of olive oil 18.

Add the marjoram 19 and toast the octopus until it becomes crispy 20. It’s time to assemble the tartina, so cut it half 21.

Spread the ammaccato acceso both parts 22place the opened burrata 23 and the octopus 24 acceso the quartiere.

Add the roasted cherry tomatoes 25 and a tablespoon of their cooking oil 26. Close with the other half of the bread 27 and the tartina with octopus and burrata is ready to be devoured!