Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        baby octopus - -- (abt 20 to 30
                        -- pieces)
   1                    orange juiced and zested
   2      tablespoons   toasted almonds
   5      tablespoons   extra-virgin olive oil -- divided
   1      tablespoon    crushed red pepper flakes
   4                    bamboo skewers -- soaked in water
     1/4  cup           fennel leaves -- roughly chopped
   2      cups          baby beet tops -- washed, spun dry,
                        -- and cut chiffonade
                        sea salt -- to taste

Preparation:

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 onto 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5693)