John Myers
Contents
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Ingredients
- 700 g Calamari
- 100 g White bread from the previous day
- 0,5 Bio lemon zest
- 100 g Arugula
- 0,25 bunch Mint fresh
- 2 Garlic cloves
- 4 Anchovy fillets in oil
- 1 Red chilli
- 0,5 tsp Fennel seeds
- 1 Egg
- 2 tbsp Grated Pecorino
- Salt pepper
Instructions
To clean the calamari:
- Pull the head out of the tube with the tentacles. Throw away the slimy, tentacles directly under the eyes so that they are still connected, cut off and push out the beak. Then pull out the chitin stick and carefully scrape off the skin with a knife held very flat.
- Finely chop the rocket, mint, garlic, anchovy fillet and chilli, finely mash the fennel seeds in a mortar and finely grate the lemon peel.
- Soak the bread in lukewarm water, squeeze it out well and chop it up very finely. Mix well with the remaining ingredients, season with a little salt and pepper.
- Put everything in a piping bag with a large perforated nozzle and fill the calamari with it and close with a toothpick.
- ATTENTION: do not fill up completely, the filling still opens and the tubes then burst - it happened to me, but it still tasted good.
- Fry the calamari in a pan in a little olive oil or on the grill for about 15 minutes, turning carefully several times.
- We served the calamari with lemon and mint noodles and a quick tomato sauce. Salad and fresh baguette also taste great.
Tomato sauce in a jiffy:
- 1 Sauté shallot, 1 clove of garlic, 1/4 red chilli pepper finely diced in a little olive oil. Add 1 small can of tomato in cubes, season with a little sugar, salt, pepper and oregano and simmer a little - done.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 2.1gProtein: 14.3gFat: 2.6g
