12-30-2006, 05:22 AM
2 lb Baby octopus - (abt 20 to 30 pieces) 1 x Orange juiced and zested 2 tbl Toasted almonds 5 tbl Extra-virgin olive oil divided 1 tbl Crushed red pepper flakes 4 x Bamboo skewers soaked in water 1/4 cup Fennel leaves roughly chopped 2 cup Baby beet tops washed, spun dry, and cut chiffonade Sea salt to taste
[ul] [li]Preheat barbecue or grill. [li]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. [li]In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper[/url] 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. [li]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. [li]This recipe yields 4 servings.[/li][/ul]
[ul] [li]Preheat barbecue or grill. [li]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. [li]In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper[/url] 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. [li]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. [li]This recipe yields 4 servings.[/li][/ul]