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Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette


Course : Italian
Source:
Serves: 4
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Ingredients:


2 pounds baby octopus - -- (16 to 24 size), boiled for 3/4 hour with a cork

1 1/2 cups cooked giant lima beans

1 clove garlic -- thinly sliced

2 medium scallions -- thinly sliced

1 teaspoon fresh thyme leaves

4 tablespoons extra-virgin olive oil -- plus

1/4 cup extra-virgin olive oil

2 small shallots -- peeled, minced

1/4 cup tapenade -- (black olive paste),

4 tablespoons red wine vinegar

1/2 teaspoon crushed red pepper flakes

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 bunch chives -- snipped 3 inch long
 

Preparation / 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. 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)

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