Yield: 1 Servings
|2 pounds||Baby octopus; 20-30 pieces|
|1||Orange; juiced & zested|
|2 tablespoons||Almonds; toasted|
|2 tablespoons||Extra virgin olive oil; plus 3 T|
|1 tablespoon||Crushed red pepper|
|4||Bamboo skewers; soaked in water|
|¼ cup||Fennel leaves; roughly chopped|
|2 cups||Baby beet tops, washed, dried; chiffonade|
Preheat barbecue or grill.
Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool. In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves. Add cooled octopus and let stand 25 minutes until coals are hot and ready. Thread octopus evenly on to 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side. Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile. Drizzle with remaining marinade and serve.
Yield: 4 servings
Recipe By : MOLTO MARIO
Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST) From: Sue <suechef@...>