Grilled calamari
Instructions
Clean the squid and be careful not to break the little ink bladder.
Cut the tentacles, mince together the parsley and half a clove of garlic, gather the mixture into a bowl, add the breadcrumbs and seasoned with olive oil, salt and pepper.
With this compound filled accurately each squid, sewn with white kitchen string or fasten with a toothpick.
Grease outside the squid with olive oil flavored with salt and pepper and cook them on the grill of the oven at maximum temperature, often voltandoli.
Serve hot, with lemon wedges and Tufts of parsley.
Accompanying wines: Tocai Friulano Collio DOC, Marino "superior" DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 4 squid
- 1/2 clove of garlic
- Parsley
- Breadcrumbs
- Olive oil
- Salt
- Pepper
- To serve:
- Some clumps of prezzemolo
- Some cloves of lemon