Wednesday, August 17, 2016

Calamari with Artichoke Pesto and Lemon



 
I really enjoy this. It's only my second  time cooking with fresh squid.  I've only ever had squid breaded and deep fried and dipped in something delicious at restaurants as an appetizer.  I wanted to try to make something a little lighter with some of my favorite ingredients - artichoke & lemon.
 
 
Ingredients :
 
8-10 calamari tubes, sliced
Garlic oil
4 TB of artichoke pesto  - ( jarred or finely chopped cooked artichokes with  1tsp garlic, 1/2 tsp fresh rosemary, 1/2 tsp fresh  thyme,  2 TB olive oil, 2 TB, lemon zest lemon juice)
zest of lemon
2 Tb butter

Italian herb panko crumbs, grey sea salt and cracked black pepper,  pan fry until golden with a little  olive oil, toss until golden and crispy. Set aside.

Fresh chopped parsley.


 
 
In a pan with about 1 TB of  garlic oil and 2 B of butter, on medium- high heat, add sliced squid. 
Saute and toss in pan about 2 minutes.  They cook fast and can easily be overcooked.  Watch them.  When they look like they are not done.. they probably are.  Reduce heat to low and add the artichoke pesto, zest of one lemon and  1 Tb of extra virgin olive oil.
Serve on a plate, sprinkle with panko crumbs.  Garnish with lemon slices and parsley
 



Photo taken without the panko crumbs