Grilled Octopus with Fagioli Marinati and Spicy Limoncello Vinaigrette

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Grilled Octopus with Fagioli Marinati and Spicy Limoncello Vinaigrette

Ingredients

• 5 tablespoons extra virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 2½ teaspoon hot red pepper flakes, divided 
• 1 2-pound octopus, fresh or frozen
• 1 wine cork
• 1 cup lemon juice
• 1 cup sugar
• ½ cup extra virgin olive oil
• ¼ cup limoncello
• Kosher salt, to taste
• Black pepper, finely ground, to taste
• 1 cup borlotti beans (cranberry beans), cooked
• 1 tablespoon red wine vinegar
• ½ red onion, finely chopped
• 1 bunch of chives, cut into 2-inch batons

 Instructions

1. Preheat an oven to 300°F.
2. In a large Dutch oven, heat 2 tablespoons of the olive oil over high heat until almost smoking. Add the garlic and 1 teaspoon of the red pepper flakes and cook over high heat for 2 minutes. Add the octopus to the pan and cook on all sides over high heat until it has changed color and has released its liquid. Add the wine cork, cover the pan with aluminum foil, and bake for 1½.–2 hours, or until the octopus is soft. Cool to room temperature.
3. Carefully separate the octopus tentacles from the head. Cut the tentacles into 3-inch pieces; cut the head in half.
4. To make the vinaigrette, bring the lemon juice and sugar to a boil in a small sauce pan and reduce by half to a syrup. Add the remaining 1½ teaspoons of red pepper flakes and let cool. Once cool, whisk in the olive oil and limoncello. Add salt and pepper to taste.
5. Toss the beans with the red wine vinegar and chopped onion, and allow the mixture to marinate.

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