Baby squid with pumpkin seed pesto

4 servings Prep: 20 mins, Cooking: 5 mins
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Enhanced by sweet Rosa tomatoes and rocket.

By Food24 December 19 2012
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Ingredients (14)

For the pesto:
50 g pumpkin seeds — toasted
25 g pecorino cheese
25 ml pumpkin seed oil
50 ml olive oil
1 garlic — small cloves
salt and freshly ground black pepper
For the baby squid:
fresh chillies — 573
200 g rosa tomatoes
salt
1 Tbs sugar
500 g calamari — tubes, cleaned
calamari — tentacles and tubes
1 handful rocket
tomatoes — sliced
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Method:

To make the pesto: Combine all the ingredients in a food processor and whizz until you achieve the right texture: not too fine. Decant into a small bowl or ramekin.

To make the squid: Everything happens in the same large, nonstick frying pan. Heat the oil and flash-fry the tomatoes – they go crazy. Toss them around, add a little salt and the sugar. When they pop and the skins crack, turn out onto a plate.

Return the pan to the heat, add a good swig of olive oil and when hot, add half the calamari, salt and pepper. Toss and cook for a total of 30 seconds.

Pour everything out into a big bowl and repeat with the remaining calamari. Immediately scoop the pesto into the bowl, mixing the calamari, pesto and all juices well.

To serve: Place some rocket on each plate, divide the calamari and tomatoes between the four plates, drizzle with olive oil and serve.


Reprinted with permission of Quivertree Publications and Franck Dangereux.



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