Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Piadina con polpo, burrata, pesto, pomodori secchi & rucola

Piadina with Octopus, Burrata, Pesto, Sun-Dried Tomatoes & Arugula

Name: Piadina with Octopus, Burrata, Pesto, Sun-Dried Tomatoes & Arugula
Total time: 1500 s
Yield: Serves 4 servings
Ingredients: 4 piadina flatbreads made with extra virgin olive oil; 1 lb (500 grams) frozen cooked octopus pieces; 4 burrata cheeses (about 3.5 oz/100 grams each); 1/2 cup pesto (about 100 grams); as needed Sun-dried tomatoes in oil and arugula,; as needed Extra virgin olive oil and salt,

In Cucina con Alessio @Alessio_Buelli

A piadina with a bold and unique flavor. Its fresh taste is perfect for summer. For extra flavor, you can drizzle a little balsamic glaze over the octopus before serving.

In Cucina con Alessio @Alessio_Buelli

A piadina with a bold and unique flavor. Its fresh taste is perfect for summer. For extra flavor, you can drizzle a little balsamic glaze over the octopus before serving.

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Ingredients

25 minutes

Serves 4 servings

4piadina flatbreads made with extra virgin olive oil
1 lb (500 grams)frozen cooked octopus pieces
4burrata cheeses (about 3.5 oz/100 grams each)
1/2 cuppesto (about 100 grams)
as neededSun-dried tomatoes in oil and arugula,
as neededExtra virgin olive oil and salt,

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Steps

25 minutes

1

Boil the octopus in unsalted water for about 2 to 3 minutes. Once done, drain it. Sauté the octopus for a few minutes in a nonstick skillet with a drizzle of extra virgin olive oil, and season with salt.
2

Warm the piadina flatbreads in a nonstick skillet without adding any fat. Cut each piadina from the center to the edge to create 4 sections. Fill the first quarter with pesto and sun-dried tomatoes in oil. Place the burrata on the second quarter.
3

Continue filling the piadina by adding the cooked octopus to the third section. Finish with arugula on the last quarter. Fold up the piadina and enjoy!