* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection. Preheat grill or barbecue. In a mixing bowl, stir together limas, garlic, scallions, thyme 4 tablespoons extra-virgin olive oil. Season with salt and pepper and set aside. In a blender, mix shallots, Tapenade, red wine vinegar and crushed red pepper flakes until smooth. Drizzle in remaining 1/4 cup extra-virgin olive oil until smooth and creamy. Remove and set aside. Lightly oil and season octopus and arrange on grill. Cook until crispy (about 4 minutes per side). Arrange limas in center of large serving plate. Remove octopus from grill and arrange on and around beans. Drizzle platter with black olive vinaigrette. Sprinkle with chives and serve. This recipe yields 4 antipasto servings. Comments: The original recipe title as listed is "Barbecued Baby Octopus With Giant Lima Beans In A Spicy Red Wine And Black Olive Vinaigrette". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5641) Per serving: 248 Calories (kcal); 27g Total Fat; (95% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 484 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 18.9mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 484
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