*  Exported from  MasterCook  *

               BABY OCTOPUS SPIEDINI WITH BEET GREEN SALAD

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.

Yield: 4 servings



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