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 Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni