Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/4 cup fennel leaves -- roughly chopped
2 cups baby beet tops, washed, dried -- chiffonade
Sea salt
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.
