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Receta Baby Octopus Spiedini With Beet Green Salad
by Global Cookbook

Baby Octopus Spiedini With Beet Green Salad
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Ingredientes

  • 2 lb Baby octopus - (abt 20 to 30 pcs)
  • 1 x Orange juiced and zested
  • 2 Tbsp. Toasted almonds
  • 5 Tbsp. Extra-virgin extra virgin olive oil divided
  • 1 Tbsp. Crushed red pepper flakes
  • 4 x Bamboo skewers soaked in water
  • 1/4 c. Fennel leaves roughly minced
  • 2 c. Baby beet tops washed, spun dry, and cut chiffonade Sea salt to taste

Direcciones

  1. Preheat barbecue or possibly grill.
  2. Place octopus in 4 qts cold water and add in 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 min till tender. Drain and rinse and allow to cold.
  3. In a mixing bowl, stir together orange zest, almonds, 2 Tbsp. extra virgin olive oil, crushed red pepper and fennel leaves. Add in cooled octopus and let stand 25 min till coals are warm and ready. Thread octopus proportionately onto 4 skewers and place over coals. Cook till crispy and slightly charred, about 5 min per side.
  4. 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.
  5. This recipe yields 4 servings.