Don’t be afraid to use your hands

Hand hygiene has become common sense in Covid times. So using your hands while preparing your dinner is less risky. Anyway, this recipe cannot be made without.

When I ordered the calamari, I definitely planned to fill them, not quite decided how. Mirco, the fishmonger, explained me the traditional way with bread, parsley, garlic, tuna in a simple tomato sauce. Today, I’m more into basil as main flavor. For 6 calamari of approximately 12 cm, prepare a filling with 50 grams of drained and chopped semi dried cherry tomatoes, 20 grams of chopped basil, 4 chopped garlic cloves, some chili flakes, the zeste of 1 lemon and 90 grams of bread crumb. Mix.

Prepare a tomato sauce in the oven. Chop 1 onion, 2 more garlic cloves and 1 chili. Put in a round oven dish. Spread 1 table spoon of olive oil and 2 teaspoons of dried basil. Bake in the oven at 200° for 10 minutes. Stir, add 2 cans of cherry tomatoes. Mix, taste, add pepper, salt and a pinch of sugar. Put back in the oven for 15-20 minutes.

Wash the calamari thoroughly. Drain. Fill the calamari with the mixture. Close with a pin.

Put the tentacles, the side wings and the calamari in the sauce. Bake for another 15-20 minutes. Turn halfway. Finish with fresh basil. Serve with hasselback potatoes ( put in the oven at the start).

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