WHAT?
2 large calamari
100g. Fava beans
1/2 onion, garlic, chilli and a carrot
2 bay leaves, a few rosemary needles
40ml. Olive oil
1/2 lemon juice, salt, pepper
40g. Bread rusk
For the sauce
A few shallots
2-3 tablespoons olive oil
2-3 teaspoons molasses (petimezi)
HOW TO?
1️⃣In boiling water cook the fava beans with the onion, carrot, rosemary and the bay leaves for twenty minutes. Remove the bay leaves and mash. Add the chilli and garlic and mash more. 2️⃣Add the olive oil in a thin line - like a mayonnaise - and carry on whipping.
3️⃣Clean the calamari and slowly fry the tentacles. Whisk the tentacles in the fava and add some bread rusk. Chop. Stuff each with half the filling and the chopped up tentacles. Keep the stuffing in with a cocktail stick. Grill for 6-7 minutes each side.
4️⃣At the same time, sauté the shallots in the olive oil for 4-5 minutes in medium heat. Add the petimezi and cook for 2-3 minutes in medium heat to make a sauce. Serve on top of the calamari.
Comments