Chickpea and Octopus Bruschetta

Chickpea and Octopus Bruschetta
Photo by Scott Peterson

Ingredients

  • 1 pound cleaned baby octopus (see notes)
  • Basic Bruschetta
  • 4 cloves garlic, roughly chopped
  • ¼ cup dry white wine
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tablespoon salt, plus more to taste
  • + 3 more ingredients
    • Extra-virgin olive oil for drizzling
    • 1 anchovy fillet
    • 1 can (14.5 oz.) chickpeas, drained and rinsed

1. In a large pot, cover octopus with cold water. Add vinegar and 1 tablespoon salt and bring to a boil. Reduce heat to keep liquid at a slow boil and cook until a knife easily pierces the meat, 45 to 60 minutes. Drain octopus, let cool, and chop into chickpea-size pieces. 2. Meanwhile, in a smal...

View full recipe at My Recipes

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