Directions:
- 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.
- Meanwhile, in a small pan, heat the olive oil and garlic over low heat. Cook until garlic is soft but not brown, about 10 minutes. Remove from heat, add anchovy, and mash thoroughly with a fork.
- Put octopus, chickpeas, and garlic-anchovy oil in a large frying pan over high heat and cook, stirring and mashing the chickpeas slightly, until mixture starts to brown. Add white wine and scrape up any browned bits. Remove from heat, spoon onto bruschettas, and drizzle with extra-virgin olive oil.
- Note: Nutritional analysis is per serving with bruschetta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 876.47 Kcal (3670 kJ) | ||
| Calories from fat | 550.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.17g | 94% | |
|---|---|---|---|
| Cholesterol | 185.94mg | 62% | |
| Sodium | 7051.08mg | 294% | |
| Potassium | 168.78mg | 4% | |
| Total Carbs | 12.24g | 4% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 57.12g | 114% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 23.2mg | 129% | |
| Calcium | 209.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 117.48 Kcal (492 kJ) | ||
| Calories from fat | 73.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 94% | |
|---|---|---|---|
| Cholesterol | 24.92mg | 62% | |
| Sodium | 945.12mg | 294% | |
| Potassium | 22.62mg | 4% | |
| Total Carbs | 1.64g | 4% | |
| Sugars | 0.09g | 3% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 7.66g | 114% | |
| Vitamin C | 0.7mg | 8% | |
| Iron | 3.1mg | 129% | |
| Calcium | 28.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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