Baby Octopus Spiedini With Beet Green Salad

Serving Size : 4
Ingredients

for prepare Baby Octopus Spiedini With Beet Green Salad

:

Amount	Measure	Ingredient - Preparation Method
2	pounds	baby octopus - - (abt 20 to 30
pieces baby octopus spiedini with beet green salad
1		orange juiced and zested
2	tablespoons	toasted almonds
5	tablespoons	extra-virgin olive oil - divided
1	tablespoon	crushed red pepper flakes
4		bamboo skewers - soaked in water
1/4	cup	fennel leaves - roughly chopped
2	cups	baby beet tops - washed, spun dry,

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 onto 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5693)

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