maltatoday | SUNDAY • 15 MAY 2022
6
FOOD
Calamari with
nduja and ricotta
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).
Thursdays at 6:30pm on
TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
Ingredients
• 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
INGREDIENTS
METHOD
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.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
