Ingredients
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900 g Calamari from one of the Blue Island Fish Markets
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1 baguette
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4 tablespoons olive oil
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Salt
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Pepper
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1 vegetable stock cube
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For the Pesto:
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50-70 g olive oil
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2 cloves garlic
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50-80 g rocket
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1/4 bunch basil
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2-3 sprigs of rosemary, only the leaves
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1 vegetable stock cube
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For serving:
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2 lemons
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Thyme
Instructions
Purchase the cleaned Calamari from one of the Blue Island Fish Markets.
Preheat the oven to 180°C (fan).
Cut the baguette into slices and spread out each slice next to each other on a baking tray. Drizzle with 2 tablespoons of olive oil, add salt and pepper and bake for 4-5 minutes until the slices are crispy.
Put a frying pan on a high heat.
Cut the squid into rings 1 cm thick. (This can be done if requested at a Blue Island Fish Market).
Wash the squid and dry with kitchen paper. Drizzle with the remaining olive oil and divide into 3 batches. Sautéthe 1st batch until golden for 2-4 minutes and add the juice of ½ a lemon. Transfer from the frying pan into a bowl and wipe the frying pan with kitchen paper.
Sauté the other 2 batches in the same way.
For the pesto:
Beat the olive oil with the garlic in a food processor. Then add the rocket and basil, rosemary and stock cube. Beat for 2 minutes until you have a smooth paste.
Pour the paste into the bowl with the squid. Mix well and spread the squid over the bruschetta. Garnish with thyme.
Cut the lemon into segments and serve next to the bruschetta.
Bon appétit!
