Recipe - Baby Octopus Spiedini With Beet Green Salad

2 pound Baby octopus; 2030 pieces
1 Orange; juiced & zested
2 tablespoon Almonds; toasted
2 tablespoon Extra virgin olive oil; plus
3 T
1 tablespoon Crushed red pepper
4 Bamboo skewers; soaked in
water
One fourth cup Fennel leaves; roughly
chopped
2 cup 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.

Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #284

Date: Thu, 7 Nov 1996 20:28:21 0500 (EST)

From: Sue suechef@sover.net