Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salsa
Croutons
Calamari
To grill the peaches
How it's done
Salsa
Combine the lemon zest and juice with the oil. Add the chorizo and all the other ingredients up to and including the parsley, mix and season with salt.
Croutons
Heat the butter in a frying pan, add the bread, toast until golden brown.
Calamari
Remove the skin from the body of the calamari, remove the head and tentacles. Rinse (inside and out) in cold water, pat dry. Cut the calamari in half lengthwise, make diamond-shaped incisions on one side, brush with oil.
To grill the peaches
Charcoal/gas/electric grill: Grill the calamari over/on a very high heat (approx. 250 °C for approx. 1 min. on each side, season.
To serve
Serve the calamari with the chorizo sauce and sprinkle with the croutons.
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