1. In 1 liter of cold water dip the octopus, bring to a boil, over medium heat, and add two scoops of bouillon granules. Reduce the heat to low and continue to simmer for 35 minutes; after cooking let cool and then drain the octopus, Privatel the skins and cut into chunks. Meanwhile, boil the potatoes in salted water until completion of cooking; drain them, spellatele and cut into rounds.
2. In a bowl mix the potatoes with octopus and chopped parsley, seasoned with extra virgin olive oil, lemon juice, salt and pepper. Prepare now for the baskets: in a hot pan, spread evenly around 30g of parmesan.
3. As soon begin to brown, the wafer taken with a spatula and place it on a glass turned upside down, so as to take the shape. Let cool, gently turn the grain baskets and fill them with octopus salad and potatoes.

The bruschetta caprese is a typical Neapolitan delicacy, prepared with some sliced and toasted brown bread. Rub some garlic on it and add some pieces of buffalo mozzarella, cherry tomatoes, basil, oregano and black olives (possibly from Gaeta).

Once the bruschetta is wholly seasoned, add a pinch of salt and Extra Virgin Olive Oil Clemente “Diomede”.

Notes:
Serve with an excellent Red wine.

Prepare some Monte Sant’Angelo home bread in the shape of bruschettas.

If the bread is too chewy, we do suggest dampening it a bit.

“Spread” some tomatoes from Tavoliere over the bruschetta slices and sprinkle with rosemary…

Add a good quantity of Extra Virgin Olive Oil D.O.P. Re Manfredi.
Lastly add a pinch of salt and rocket.
Notes:
You can also add some slices of buffalo provola or black olives.
Serve with an excellent Red wine.