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).
3 June 2017, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Calamari with nduja and ricotta
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
Method
- Chop the calamari. Remove the tentacles and cut the tubes into two flat pieces
- Score the underside of the calamari.
- Marinate the calamari in lemon, garlic, chilli, parsley, and season with salt and pepper.
- Mix the ricotta with the pecorino, mint, lemon zest and olive oil and season with salt and pepper.
- In a small saucepan melt the nduja until it turns liquidy.
- Heat a griddle pan on high heat.
- Grill the calamari for a few mins until cooked through on both sides.
- 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 3 June, 2017.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
