Bruschetta di Altamura® and Luciana-style Octopus

600 g Octopus

4 cloves Garlic

1 bunch Parsley

500 g Cherry tomatoes

4 tablespoons Extra virgin olive oil

Black pepper to taste.

Fine salt to taste.

Chili pepper to taste.

1 tablespoon Pantelleria capers

2 tablespoons Gaeta olives

4 slices Bread

Clean the octopus, including the head, and wash it. Fill the head of the octopus with a few whole olives, parsley, two cloves of garlic, half of the capers and close with a toothpick. Cook on a pan with a little oil, fresh chili, ground pepper, a little minced garlic. When the octopus is well browned, lower the heat and cook about 30 minutes.

Wash the cherry tomatoes, cut them in half and leave them to drain. In a frying pan, heat a little oil, 2/3 cloves of chopped garlic and sauté, then add the vegetable water from the cherry tomatoes. After a few minutes of cooking, add the tomatoes and season lightly with salt, Let them cook for about 20 minutes, crushing them. After the initial cooking time for the octopus has elapsed, when it is now tender, add the remaining olives and capers and a handful of parsley. Halfway through cooking the tomatoes, add them to the pot with the octopus and continue cooking for another 20 to 25 minutes. Serve the Luciana-style octopus in a soup plate, covered with its sauce, accompanying it with Bruschetta di Altamura PanBiscò.