| 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>
A Message from our Provider:
“Shock your mom – go to church”