FOOD
| SUNDAY • 27 OCTOBER 2019
16
maltatoday
• ¼ lemon
• 1 clove garlic, finely
chopped
• ¼ hot chilli
• Salt and pepper
• Handful parsley, finely
chopped
• Olive oil
• 150g nduja
Ricotta mix
• 1 tub ricotta
• 2 tbsp pecorino
• Handful mint
• ½ tsp lemon zest olive oil
1. Chop the calamari. Remove the tentacles and cut the tubes into two flat pieces
2. Score the underside of the calamari.
3. Marinate the calamari in lemon, garlic, chilli, parsley, and season with salt and pepper.
4. Mix the ricotta with the pecorino, mint, lemon zest and olive oil and season with salt
and pepper.
5. In a small saucepan melt the nduja until it turns liquidy.
6. Heat a griddle pan on high heat.
7. Grill the calamari for a few mins until cooked through on both sides.
8. Serve the calamari with blobs of fresh ricotta mix, the nduja dressing and lemon
wedges.
Calamari with nduja and ricotta
Ingredients Method
Michael
Diacono
Grilled calamari is a firm favourite with locals. In this recipe Michael
Diacono pairs simply grilled calamari with an unlikely side of ricotta with
a spicy nduja (Calabrian sausage)
