Baby Octopus Spiedini With Beet Green Salad
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Baby Octopus Spiedini With Beet Green Salad
  Salad    Beets    Greens  
Last updated 6/12/2012 1:05:41 AM. Recipe ID 30802. Report a problem with this recipe.
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      Title: Baby octopus spiedini with beet green salad
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2 lb Baby octopus; 20-30 pieces
      1    Orange; juiced & zested
      2 tb Almonds; toasted
      2 tb Extra virgin olive oil; plus
           -3 T
      1 tb Crushed red pepper
      4    Bamboo skewers; soaked in
           -water
    1/4 c  Fennel leaves; roughly
           -chopped
      2 c  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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Recipe ID 30802 (Apr 03, 2005)

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