Salsa Verde with Grilled Calamari

Sastojci

Salsa Verde with Grilled Calamari

Salsa Verde:

1 t coarse sea salt

3 sprigs rosemary, picked from stem

2 anchovy fillets

1 clove garlic, peeled

1/2 c chives, cut into 1-inch lengths

1 c fennel tops, picked from stem

6 sprigs tarragon, picked from stem

3 sprigs oregano, picked from stem

2 c parsley leaves

1 c evoo

1 1/2 T lemon juice

s & p

Grilled Calamari:

1 lb cleaned calamari

6 T evoo

1/4 t red pepper flakes

1/2 clove garlic

s & p

1/2 c freshly made breadcrumbs

zest of 1 lemon

1 t chopped parsley

Grind salt and rosemary in a food processor. Add the anchovies and garlic and proces

to a paste. Add the remaining ingredients and puree. S & P to taste.

For calamari, preheat the grill. Cut off the 1/4 inch tip from each squid body, leaving a

small hole at one end and the large opening at the other. Place the bodies and the

tentacles in a medium mixing bowl with 4 T olive oil, red pepper flakes, garlic, and s & p.

Cover bowl with plastic and place in refrigerator. Let calamari marinate for 15 - 20 mins.

In bowl, mix bread crumbs, remaining oil, lemon zest, parsley, and a pinch of red

pepper flakes until well combined.

Remove calamari from fridge and place bodies and tentacles on a platter. Stuff each of

the bodies with 2 t of the bread crumb mixture, to coat the inside. Season with s & p.

Grill them over a really hot fire, 1 - 2 mins per side. Serve with salsa verde.