Craving Calamari - Part 4!
Spicy Summer Salad
One of my very favorite summer dishes with a little Southern California twist!
Ingredients for baking the calamari:
Glass of white wine
Peperoncino to taste
500 grams of fresh calamari, cleaned and chopped into little pieces (you can buy the rings if you want, but fresh is always best)
Ingredients for salad:
1 fresh onion
1/2 an avocado (hence the touch of SoCal!)
6 small tomatoes, diced (I prefer “datteri” but cherry are fine too)
125 gram of canned cannellini beans, rinsed
Lettuce of your choice (I like arugula for its “bite”)
Pre-heat the oven at 180 degrees celsius (350 degrees F). Mix all the calamari ingredients in a bowl, except the bread crumbs, and make sure to coat well the calamari. Place them on a cookie sheet (covered in carte al forno) and then sprinkle on the breadcrumbs. Cook for 10 minutes.
In the meantime, cut and clean the salad ingredients and place in your serving bowl. When the calamari is ready, let it cool for a few minutes then add to salad. I use only olive oil and a little salt for dressing, but you can add balsamic vinegar if you like. (Serves 4)