2 pounds baby octopus - (abt 20 to 30 pcs)
1 orange
2 tablespoons toasted almonds
5 tablespoons extra-virgin olive oil
1 tablespoon crushed red pepper flakes
4 bamboo skewers
1/4 cup fennel leaves
2 cups baby beet tops
and cut chiffonade
Sea salt
Directions: one line for each direction. When saved the lines will be numbered.
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 onto 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.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 191
Calories from Fat 87.7%
Total Fat
19g
Cholesterol
0mg
Sodium
trace
Carbohydrate
5g
Dietary Fiber
1g
Protein
1g
Points 6
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5693) - from the TV FOOD NETWORK
