1 octopus - (3 to 5 lbs)
red skin removed
1/2 cup virgin olive oil
Juice and zest of 1 lemon
1 tablespoon crushed red pepper flakes
1 bunch fresh oregano
1 tablespoon freshly-ground black pepper
2 escarole heads
1/2 cup fresh mint leaves
Directions: one line for each direction. When saved the lines will be numbered.
Preheat grill or barbecue.
Place octopus in cold water with a cork and bring to a boil. Lower heat to low boil and cook 35 to 40 minutes until tender. Remove, rinse and cut into 4 pieces.
In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper. Marinate octopus pieces for 10 minutes and place on a grill. Cook until crispy and slightly charred, about 5 minutes per side.
When octopus goes on grill, clean escarole of flimsy outer leaves. Cut in half lengthwise and rinse well to remove grit. Place cut side down on grill and cook until lightly charred, about 3 to 4 minutes on one side. Turn and cook 2 more minutes and remove.
Remove octopus and replace in marinade, cut into bite-sized pieces with scissors and pour over escarole, sprinkle with fresh mint and serve.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 244
Calories from Fat 97.9%
Total Fat
27g
Cholesterol
0mg
Sodium
3mg
Carbohydrate
1g
Dietary Fiber
1g
Protein
trace
Points 7
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5696) - from the TV FOOD NETWORK
