|
japanese style calamari |
| |
| Ingredients -
Serves 3 |
|
Method |
6 calamari tubes
1 cucumber
1 carrot
grated ginger
light soy sauce
salt
juice of 1 lemon
50ml Grappolini Paneolio Extra Virgin Olive Oil |
|
Wash the
calamari tubes well and cut in four lengthways. From inside
outwards, make some square incisions half way through the tube
and brush with the lemon juice and add the grated ginger. Leave
to marinate for 30 minutes. Meanwhile, prepare fine slices of
cucumber and grate the carrot. |
|
In a separate
bowl, whisk together the soy sauce, extra virgin olive oil and
salt until well blended. Place the calamari on a flat plate.
Decorate with the cucumber slices, top with the grated carrot
and drizzle over the dressing. |
| |
 |
|
| This dish can be served as a starter and
is very popular with sashimi eaters. Any fish can be served
in this way, especially tuna, bonito, prawns, amberjack
fillets and even lampuki filets. It is very important
that all the fish used is extremely fresh. |
|
|
