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Cooking Recipes
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Italian
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Barbecued Baby Octopus with Giant Lima Beans in Vinaigret
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Barbecued Baby Octopus with Giant Lima Beans in Vinaigret |
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| Ingredients: |
- 2 lb Baby octopus (16 to 24 size)
- boiled for 3/4 hour
- With a cork
- 1 1/2 cup Cooked giant lima beans
- 1 Garlic clove thinly sliced
- 2 Scallions thinly sliced
- 1 tsp Fresh thyme leaves
- 4 Tbs Extra-virgin olive oil plus
- 1/4 cup Extra-virgin olive oil
- 2 Shallots peeled, minced
- 1/4 cup Tapenade (black olive paste)
- see * note
- 4 Tbs Red wine vinegar
- 1/2 tsp Crushed red pepper flakes
- Salt to taste
- Freshly-ground black pepper to taste
- 1 bn Chives snipped 3" long
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| Directions: |
- * 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.
- 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
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