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
Calamari
Tentacles
Filling
Charcoal/gas/electric grill
How it's done
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Calamari
Remove the tentacles from the calamari and chop finely. Rinse the calamari (inside and out) in cold water, pat dry.
Tentacles
Without adding any oil, toast the pine nuts in a non-stick frying pan until golden brown, set aside. Heat the oil in the same pan, add the garlic and chopped tentacles, sauté for approx. 5 mins.
Filling
In a bowl, combine the lemon zest and juice with 2 tbsp of the oil. Add the tentacles, pine nuts, breadcrumbs, sultanas, parsley and chilli pepper, mix, season. Transfer the filling to a disposable piping bag, cut off a large tip, fill the calamari with the mixture. Flatten the calamari a little, seal each with a toothpick, brush with the remaining oil.
Charcoal/gas/electric grill
Grill the calamari over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side, season with salt. Serve the calamari with the slices of lemon.
How-tos
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