Chickpea and Octopus Bruschetta

Ingredients

• 1 fillet anchovy 
• 14.5 oz chickpeas drained and rinsed canned
• 0.3 cup cooking wine dry white
• 4 cloves garlic roughly chopped
• 1 pound baby octopus cleaned (see notes)
• 0.3 cup olive oil 
• 8 servings olive oil extra-virgin for drizzling
• 0.5 cup red wine vinegar 
• 1 tablespoon salt plus more to taste
• 8 servings basic bruschetta 

Equipment

• frying pan
• knife
• pot

Directions

1. In a large pot, cover octopus with cold water.
2. 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.
3. Drain octopus, let cool, and chop into chickpea-size pieces.
4. 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.
5. Remove from heat, add anchovy, and mash thoroughly with a fork.
6. 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.
7. Add white wine and scrape up any browned bits.
8. Remove from heat, spoon onto bruschettas, and drizzle with extra-virgin olive oil.