Italian Grill - Mario Batali [34]
Transfer the octopus to a cutting board and cut into 1 ½-inch pieces. Add to the potato salad and gently toss. Serve warm or at room temperature.
I love this dish. Surprise them the next time your friends ask you to bring the potato salad.
BABY OCTOPUS
WITH GIGANTE BEANS AND OLIVE-ORANGE VINAIGRETTE
SERVES 6
BEAN SALAD
Two 14-ounce cans gigante beans or butter beans, drained and rinsed, or 3½ cups cooked beans
3 garlic cloves, thinly sliced
2 scallions, thinly sliced
1 teaspoon fresh thyme leaves
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
VINAIGRETTE
2 shallots, minced
¼ cup pitted Gaeta olives
¼ cup red wine vinegar
1 teaspoon hot red pepper flakes
Grated zest of 2 oranges
¼ cup extra-virgin olive oil
2 pounds baby octopus (26–40 per pound)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch chives, cut into 1-inch lengths
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Combine the beans, garlic, scallions, thyme, and olive oil in a medium bowl and mix well. Season with salt and pepper, and set aside. (The beans can be prepared up to a day ahead, covered, and refrigerated; bring to room temperature before serving.)
For the vinaigrette: Combine the shallots, olives, vinegar, red pepper flakes, and orange zest in a medium bowl and mix well. Gradually whisk in the olive oil. Set aside.
Toss the octopus with enough olive oil to coat lightly, and season well with salt and pepper. Arrange the octopi on the hottest part of the grill, leaving at least 1 inch between them, and grill, turning once, until crispy, about 4 minutes per side.
Mound the bean salad on a large platter. Arrange the octopus over and around the beans. Drizzle with half the vinaigrette and sprinkle with the chives. Serve with the remaining vinaigrette as a dipping sauce.
Baby octopus may be a little less intimidating than the big guy on page 108, perhaps a first step for your wussy friends. Goya now sells gigante beans labeled “habas grandes” or “butter beans,” and they are excellent—do not be afraid of canned beans.
CHARRED
TUNA SPIEDINI
WITH SPICY PEPPERS
MAKES 6 SPIEDINI
2 tablespoons fennel pollen or ground toasted fennel seeds
2 tablespoons dried oregano, crumbled
2 tablespoons sugar
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
2 pounds sushi-grade tuna, cut into 1-inch cubes
PEPPERS
3 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
8 garlic cloves, smashed
3 red bell peppers, cored, seeded, and cut into ½-inch-wide strips
3 yellow bell peppers, cored, seeded, and cut into ½-inch-wide strips
4 jalapeños, thinly sliced
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons fresh marjoram leaves
¼ cup extra-virgin olive oil
2 lemons, cut into wedges
IF USING BAMBOO SKEWERS, soak them in water for at least 30 minutes.
Mix the fennel pollen, oregano, sugar, salt, and pepper together in a large bowl. Toss in the tuna cubes and shake and toss in the mix to lightly coat, then dump them onto a platter. Thread 5 or 6 tuna cubes on each of 6 skewers, shaking off the excess herb rub and placing them about ½ inch apart so they will cook evenly. Put in the refrigerator for 30 minutes.
Preheat a gas grill or prepare a fire in a charcoal grill.
Meanwhile, for the peppers: In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat. Add the onion, garlic, bell peppers, jalapeños, and salt and pepper to taste and cook, stirring occasionally, until the onion and peppers are softened, about 7 to 9 minutes; reduce the heat slightly if the vegetables start to color. Add the vinegar and allow it to steam up, then immediately