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Calamari Sicilian With a Roasted Heirloom Carrot

Name: Calamari Sicilian With a Roasted Heirloom Carrot
Prep time: 1 hr
Cook time: 50 min
Total time: 1 h 50 min
Yield: 2 servings
Ingredients: 4 ea. Squid; Potatoes; 4 medium White potatoes; 1 tbsp. Extra virgin olive oil; 1/4 tsp. Sea salt; 1/8 tsp. Pepper; ㅤ Carrots pesto; 2 tbsp. Extra virgin olive oil; 3 ea. Carrots; 4 ea. Garlic cloves; 1 ea. Bay leaf; 1/8 tsp. Salt; 1/8 tsp. Pepper; Squid tentacles; 2 tbsp. Extra virgin olive oil; 4 ea. Garlic cloves; 1 ea. Shallot; 1 tbsp. Fresh parsley, chopped; 1/2 tsp. Sea salt; 1/2 tsp. Pepper; Filling; 1/2 cup Bread crumbs; 1/2 ea. Zucchini; 1/2 cup Pecorino cheese; 2 ea. Eggs; 1/2 ea. Lemon juice; 1 tbsp. Fresh parsley; 1 tbsp. Extra virgin olive oil; Cook stuffed Calamari; 1 tsp. Olive oil

This stuffed calamari is true to the Soul of Sicily. Fresh produce cooked to perfection creating a harmonious rustic dish. A tomato sauce infused with local aromatics and Sicilian olives creates a bed for the stuffed calamari adding another dimension of flavor. The roasted heirloom carrot puree sits atop the sliced baked potatoes, inviting you into the authentic flavors of Sicily even further, needless to say, this is heavenly.

Chef Alessandro Serni

RATING LIKE SAVE PRINT

Calamari Sicilian With a Roasted Heirloom Carrot

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 50 min

TOTAL TIME: 1 hr 50 min

2 SERVING

Ingredients:

4 ea. Squid
Potatoes
4 medium White potatoes
1 tbsp. Extra virgin olive oil
1/4 tsp. Sea salt
1/8 tsp. Pepper
ㅤ Carrots pesto
2 tbsp. Extra virgin olive oil
3 ea. Carrots
4 ea. Garlic cloves
1 ea. Bay leaf
1/8 tsp. Salt
1/8 tsp. Pepper
Squid tentacles
2 tbsp. Extra virgin olive oil
4 ea. Garlic cloves
1 ea. Shallot
1 tbsp. Fresh parsley, chopped
1/2 tsp. Sea salt
1/2 tsp. Pepper
Filling
1/2 cup Bread crumbs
1/2 ea. Zucchini
1/2 cup Pecorino cheese
2 ea. Eggs
1/2 ea. Lemon juice
1 tbsp. Fresh parsley
1 tbsp. Extra virgin olive oil
Cook stuffed Calamari
1 tsp. Olive oil
1/4 tsp. Sea salt
1/4 tsp. Pepper
Tomato sauce
1 tbsp. Extra virgin olive oil
4 cloves Garlic
1 ea. Shallot, sliced
1 ea. Bay leaf
1/2 cup Castelvetrano olives
1/4 tsp. Pepper
45 medium Fresh tomato
Garnish
2 tbsp. Cherry tomato
ㅤ ㅤ Parsley. garnish
ㅤ ㅤ Fresh mint. Garnis

Directions:

Step 1

Preheat oven at 350°F/180°C.

Step 2

Put the potatoes in an oven dish coat with a little oil and salt and pepper cover and bake for approx 45 mins depending on the size of the potatoes this can be done at a similar time to when you bake the carrots. When potatoes are tender set aside to cool down.

Step 3

Roughly cut the carrots and shallots and coat in a little oil with garlic, bay leave, season with salt and pepper, then cover and bake for approx 20 minutes. Allow cooling a little before blending to a paste. Set aside

Step 4

Clean the squid and cut away the tentacles. Heat a little oil in a skillet and sauté the chopped garlic, parsley, and shallots with the tentacles for 2- 3 minutes. Season with salt and pepper. Allow cooling then fine dice for the stuffing.

Step 5

Into a bowl place, the bread crumbs, pecorino cheese, chopped parsley, and diced zucchini, and then mix together with the beaten eggs, and diced cooked tentacles, and mix until you form a paste-like consistency.

Step 6

Fill the calamari tubes pushing down to the tip and leaving enough room to stitch the top together with a toothpick, Set aside.

Step 7

Heat a little olive oil into a large skillet then place the stuffed calamari and sear on both sides until lightly golden all over.

Step 8 【Tomato sauce】

In a medium pot add a little oil three sliced garlic cloves, sliced shallot then gently saute until translucent. Add bay leaf and chopped fresh tomatoes salt and pepper and simmer gently for approx 10 minutes add the olives.

Step 9

Pour the cooked tomato olive sauce into a deep oven dish and lay the calamari on the top cover and bake for a further 20 mins. Allow sitting for 5 mins before you slice the calamari.

Step 10

Slice the cooked potatoes and overlap them surrounding the plate. season with extra salt fresh black pepper and olive oil. Thin sliced the red onion and place it on top of the potatoes. Sprinkle with the olives. Set aside.

Step 11

Place the sauce in the center of the potatoes with the slice squid ontop. garnish the potatoes with the carrot pesto and a drizzle of olive oil fresh mint and parsley. Bon appetite.

Step 12

Enjoy!