Barton's Recipes
Calamari with a Basil Walnut Pesto
Download this recipeIngredients
1 lb fresh, "dirty" and small calamari
2 cloves of garlic, 1 passed over a microplane
3 T olive oil
1/2 lb new potatoes
1/4 cup green beans, snipped and cleaned
3 heads frisee, trimmed and chopped
2 large handfuls of basil leaves
1/4 cup of walnuts toasted (you can also substitute pine nuts or almonds)
Salt
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Directions:
For the calamari: Ask your fishmonger to clean the squid, leaving only bodies and tentacles. "Dirty" is a market term referring to squid with skin still on. Marinate squid in 1 T olive oil, 1 clove of microplaned garlic and 1 pinch of salt. Grill calamari on high heat over charcoal about 1 minute per side.
For the basil pesto: Put basil, second garlic clove, walnuts and 2 T olive oil in blender and puree until smooth.
For the potatoes: Dice potatoes. In cold water bring to a boil for 1 minute and strain.
To serve: While cooking calamari, reheat potatoes with green beans in a pan on side of grill. Toss warm potatoes and green beans with frisee, salt and basil pesto. Toss to mix well. Place grilled calamari on top. Serve.
Serves four.
Pair with Brancott "B" Sauvignon Blanc.
Intro
Vegetable Preparation
How to Make Basil Walnut Pesto
How to Clean Calamari
How to Cook Calamari
