Crostone with octopus and smoked burratina

Preparazione

Amaze your guests with an aperitif that simply combines the flavours of Puglia, from the sea to the land. Boil the curled octopus in lightly salted water with a little vinegar. When cooked, drain and let it cool. Grill the slice of Altamura bread on the embers (or on a cast iron plate) without letting it burn. Rub on the top half a garlic and place 2 or 3 octopus tentacles on it with a drizzle of extra virgin olive oil. Cut the Smoked Artigiana Burrata and place it on the top. If you like, you can add a little ground pepper.