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Baby Octopus Spiedini with Beet Green Salad Recipe
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To make Baby Octopus Spiedini with Beet Green Salad you will need
Ingredients
| 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 | cups | Fennel leaves; roughly chopped | | 2 | cups | Baby beet tops, washed, dried; chiffonade | | | Sea salt |
Instructions
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.
Enjoy your Baby Octopus Spiedini with Beet Green Salad
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Sat 9 Aug 2008
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