July 12, 2013

Italian cooking is generally very simple, relying on the quality of the fresh produce. One of my favourite dishes is using calamari from the Ponte a Moriano Tuesday morning market, quickly marinated and turned in olive oil with pepper, salt, chopped garlic, then quickly roasted over charcoal on the bbq for 90 seconds per side.

Whilst still warm chop into mouth size slices and place in a bowl and add olive oil, lemon juice and zest, chopped parsley, garlic and finely sliced red onion that’s been soaked in lemon juice to remove the harshness and crunch. Leave for 30 mins.

Delicious – summer in a mouthful.

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