| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Baby octopus; 20-30 pieces |
| 1 | Orange; juiced & zested | |
| 2 | tb | Almonds; toasted |
| 2 | tb | Extra virgin olive oil; plus 3 T |
| 1 | tb | Crushed red pepper |
| 4 | Bamboo skewers; soaked in water | |
| 1/4 | c | Fennel leaves; roughly chopped |
| 2 | c | Baby beet tops, washed, dried; chiffonade |
| Sea salt |
INSTRUCTIONS
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@sover.net>
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