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PANINO-DI-MARE-1-aspect-ratio-3840-1414

  • Ingredients

    • 1pc Bread roll (Rosetta or tartaruga)

    • 120 grams Tentacles of grilled octopus

    • 60 grams Galbani Burrata

    • 5pcs Semi dry cherry tomatoes

    • 1 tbsp Basil pesto

    • 1 tbsp Toasted pine nuts

    • 1 pinch Extra virgin olive oil

    • 1 pinch Salt

    • 1 pinch Black pepper

  • Method

    • 1 Slice the roll in half and warm lightly on a grill or pan.

    • 2 Spread the basil pesto on the bottom half.

    • 3 Add the burrata, then the semi-dried tomatoes.

    • 4 Place the grilled octopus tentacle on top.

    • 5 Sprinkle with toasted pine nuts and drizzle with olive oil.

    • 6 Close and serve warm.

    • 7 Chef’s tip: add a few drops of lemon juice or lime zest for extra freshness.