Calamari ripieni with panzanella verde & salmoriglio
Joe Hurd
SERVES 2 This is the dish my aunts make in Calabria for evening summer barbecues . They will spend all day finding the best calamari they can , bartering and haggling with the fishermen in Bagnara , the busy little swordfish port on the Costa Viola . It looks like a lot of ingredients , but think of this as three different dishes . Panzanella is par for the course in summer . Bread goes stale quickly and green vegetables are in abundance , so it ’ s the perfect accompaniment to squid .
FOR THE PANZANELLA 5 fresh gherkins or baby cucumbers 10 padron peppers ( or Italian friggitello , if you can find them ) olive oil , for frying 1 Tropea onion or red onion , sliced 10 yellow tomatoes , half sliced , half left whole 10 red tomatoes , half sliced , half left whole 100g broad beans , shelled 10 green olives , chopped ½ stale ciabatta or baguette ( or friselle bread , 1 per person , is perfect if you can find it ) 50ml extra virgin olive oil 20ml red wine vinegar 1 tsp dried oregano ½ red chilli , finely chopped bunch of fresh mint , chopped
FOR THE CALAMARI 200g fresh breadcrumbs 2 squid tubes with tentacles , tentacles chopped 1 bunch of parsley , chopped 2 tbsp capers , chopped 100g pecorino , grated 2 garlic cloves , crushed pinch of dried chilli flakes 1 lemon olive oil , for brushing FOR THE SALMORIGLIO 100ml olive oil ½ lemon , juiced 1 tsp dried oregano 1 tsp dried rosemary bunch of fresh parsley , finely chopped 1 chilli , finely chopped 1 garlic clove , crushed with a little salt
AS SEEN ON THE
Italian Kitchen
1 For the panzanella , slice the gherkins thinly , place on a cloth and sprinkle with a little salt ( this will draw the moisture out of the gherkins ). Cover and set aside . 2 In a frying pan , fry the padron peppers with a little olive oil until they blister . Remove from the pan , sprinkle with salt and blot any excess oil using kitchen paper . Set aside . 3 Put the onion , tomatoes and broad beans into a bowl . Add the blistered peppers , gherkins and remaining panzanella ingredients , except the mint . Season , then mix well . Allow to sit for as long as possible . Before serving , add the chopped mint ( don ’ t add the mint too early – it will go black ). 4 For the calamari , combine the breadcrumbs , tentacles ,
parsley , capers , pecorino , garlic , chilli and a squeeze of lemon in a mixing bowl . Season and mix really well . 5 Clean the squid tubes under a running tap and remove the wings . These can be chopped and added to the breadcrumb mixture . Stuff the squid tubes with the mixture and fasten with toothpicks . Brush with oil and either fry on a high heat in a frying pan , or barbecue before finishing in the oven . The calamari should be golden and the filling cooked ( it should take no more than 7-8 mins each side ). 6 For the salmoriglio , combine all the ingredients plus 1 tbsp water in a glass mixing bowl . Whisk into an emulsion and drizzle over the squid to serve , alongside the panzanella .
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