Try this Baby Octopus Spiedini with Beet Green Salad recipe, or contribute your own.Suggest a better description
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 Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST) From: Sue
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|Serving Size: 1 Serving (1375g)|
|Recipe Makes: 1|
|Calories from Fat: 395 (32%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 430.1mg||132 %|
|Sodium 2441.6mg||84 %|
|Potassium 4541.1mg||120 %|
|Total Carbohydrate 69.2g||20 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 54.6g|
|Protein 142.4g||203 %|
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Calories per serving: 1247
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