Boil the octopus in a small amount of water for 45 minutes per kilogram. Meanwhile, toast the bread slices after drizzling them with extra virgin olive oil.

Once the octopus is cooked, let it rest in the refrigerator for at least 30 minutes. Prepare the mozzarella cream by blending mozzarella in a tall container with an immersion blender, adjusting the consistency with the liquid from the mozzarella. Pour the salmorejo (without eggs or cured meats, just the sauce and cucumbers—see https://cookpad.wasmer.app/it/r/15315466) onto the plate. Add the crostini, the mozzarella cream, and then the octopus, freshly grilled for 2 minutes on one side only.

Serve with Friulano or Malvasia Istriana wine.

Tip: Even among supermarket mozzarellas, you can find high-quality, great-tasting options. To identify them, check the ingredients—they should only list milk, salt, and rennet. If these are the only ingredients, the mozzarella is made from fresh, high-quality milk.