Octopus with Bruschetta
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Cooking tools:
- Pressure cooker
- Nonstick crepe griddle
- Cutting board
- Chef's knife
- Measuring cup
- Kitchen scale
- Colander
- Kitchen towel
- Wooden spoon
- Plate
- Stove
- Pot
- Garlic press
- Paper towel
- Serving platter
Ingredients
- 1.8 lbs octopus
- 4 slices of bread
- 3 oz. pitted Taggia olives
- ¾ cup fresh tomato pulp
- 1 garlic clove
- Half an Ecodose of water (1 ecodose = 250ml)
- Rosemary
- 1 seeded red pepper
- Extra virgin olive oil
- Saly
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