Pasta Cacio e Pepe
This recipe from Claudio Del Principe's new cookbook will excite the heart of many a pasta lover.
Calamari from the baking tray
In his book "Cooking like a real Italian", Angelo Coassin reveals how to make calamari from a baking tray quickly and easily.
"No time to cook, but fancy something tasty? Then you have to try these super simple calamari. Just mix all the ingredients in a bowl and pop it in the oven. Simple, quick and, mamma mia, so good!" says Angelo Coassin.
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Squid without skin |
| 1 | Red onion, cut into rings | |
| 150 | g | Cherry tomatoes, halved |
| 100 | g | Black olives without pits |
| 2 | Garlic cloves, chopped | |
| 50 | g | Parmesan, grated |
| Juice and grated zest of 1 lemon | ||
| 120 | g | Breadcrumbs |
| 1 | Dash of olive oil | |
| Salt | ||
| 1 | Small bunch of parsley, chopped | |
- Preheat the oven to 180 °C fan oven. Line a baking tray with baking paper.
- Wash the squid and pat dry. Then cut off the head behind the eyes and remove the hard "beak".
- Use your fingers to remove the whalebone from the tubes. Cut the tubes into 1 cm wide rings and halve the tentacles lengthwise. Put everything in a bowl.
- Add the onion, cherry tomatoes, olives, garlic, Parmesan, lemon zest and breadcrumbs. Drizzle with olive oil, season with salt and season well with your hands.
mix. - Pour this mixture onto the prepared baking tray and spread evenly. Drizzle with oil again, then bake for 25-30 minutes until the calamari is nice and crispy.
- To serve, sprinkle with lemon juice and garnish with a little parsley.
- Buon appetito!
Sexy tip: Especially delicious with a fine truffle mayonnaise!
© Südwest Verlag
Cook like a real Italian
Angelo Coassin
Southwest publishing house
Price: 25,70 Euro
ISBN: 978-3-517-10394-5
penguinrandomhouse.com/cooking-like-a-real-Italian
