*  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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