Καλαμαράδα με κουκουνάρι, φασκόμηλο και Pesto Calabrese
Calamari (squid) with pine nuts, sage and Pesto Calabrese

4

Servings

25'

Preparation / Cooking

3/5

Δυσκολία

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INGREDIENTS

For the Pesto Calabrese

  • 4 Florina peppers, roasted and peeled
  • 4 sun-dried tomatoes
  • 1 small onion, finely chopped and sautéed
  • 1 clove of garlic, finely chopped and sautéed
  • 50 g shelled almonds
  • 100 g ricotta cheese
  • 30 g grated Parmesan cheese
  • 30 g grated pecorino cheese
  • juice of 1 lemon
  • salt and pepper

For the squid

  • 1 package of 7 THALASSES squid, finely sliced
  • 100 g olive oil
  • 100 g pine nuts
  • 3 leaves of fresh sage
  • 1 sprig of thyme
  • 150 g Pesto Calabrese

METHOD

Defrost the squid in a strainer overnight. Drain very well on absorbent paper.

Finely chop them into thin slices and place them again on absorbent paper.

Put all the ingredients for the pesto in a blender and blend until smooth.

Meanwhile, in a frying pan, sauté the squid for 3 minutes and add the pine nuts, sage and thyme. Continue sautéing for another 2 minutes. Then add 3 tablespoons of pesto and simmer for another 3 minutes.

Serve in a deep dish and garnish with fresh olive oil.

Chef Ikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni

Created with
7 THALASSES Squid cut & cleaned
Καλαμάρι κατεψυγμένο κομμένο καθαρισμένο
Find 7 THALASSES
At all major supermarkets