ONE MAN’S KITCHEN
Sophisticated, healthy CALAMARI
VINCE PUCCI Finally the cold weather is behind us and
the temperature is climbing. And that means it’s barbecue and grilling time. I want to share a favorite dish that I like
to prepare on the grill: Grilled Calamari. At Cabotto’s in Stittsville, Calamari
(Squid) is one of the most popular appetizers on the menu, and in fact it’s now a staple at all seafood restaurants and upscale dining rooms in the city. You’re probably already aware that eating
fish, such as salmon, is good for your health. Though squid isn’t rich in omega-3, it is low in fat, which is one reason it can still have a place your diet. Squid also supplies certain nutrients that protect your heart, help keep your blood pressure normal and help keep your cholesterol within a normal range. In Italy, squid ink is eaten in dishes
such as risotto, soups and pastas. The body (mantle) can be cut into flat pieces, sliced into rings, or stuffed whole. The arms and tentacles are edible and very tasty. One thing to be very cautious about,
however. An allergy to calamari, which is fairly common with those who are susceptible to allergies, can have severe consequences. Before you eat or serve calamari, keep this information in mind.
Ingredients 2 pounds calamari tubes and tentacles, if you like 2 tablespoons squeezed fresh lemon juice 2 crushed garlic cloves 6 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 full tablespoon capers 1 tablespoon chopped Italian parsley 2 tablespoon chopped kalamata olives Salt and Pepper to taste. Chili pepper if you like spicy.
30 BOUNDER MAGAZINE
Directions Rinse squid under cool water. Score the
tubes every inch with a sharp knife. Be careful not to cut all the way through the flesh. This will help prevent the tubes from curling on the grill. Place in a bowl and sprinkle with olive oil, salt and pepper. In a separate large bowl, whisk together
olive oil, lemon juice, balsamic vinegar, capes, olives, Italian parsley and salt and pepper. The squid can be cooked on a charcoal grill or in a cast iron pan or griddle. Just make sure the temperature is good and hot so the squid cook very quickly. Spray or brush oil on the hot grill so they
don’t stick. Place calamari coated with olive oil, salt and pepper on the grill. Close lid, turning over once for two minutes
or until firm. If you use the tentacles, they will need a few additional minutes to cook. Remove when cooked and place while
still hot in the large bowl with your marinade ingredients. Toss and remove. Place on a platter with a bedding of baby
arugula, spinach or greens of your choice. Pour the remaining marinade on top of the calamari and arugula.
Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville.
www.bounder.ca
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72