Stuffed calamari, potato salad, salsa verde.

Wash, clean and dry the calamari, before stuffing them. While doing that, boil the potatoes with white vinegar until cooked through. Once cooked, strain the potatoes then dressed them with evoo, salt, chopped parsley, and olives.

Once the potato salad is ready, stuff the calamari then close up the ends with toothpicks to hold the stuffing inside. When ready, sear them with evoo, garlic and a lemon twist for 3 minutes each side.

After gently searing them, baked the calamari for 15 mins at 400 F.

Once the calamari are ready, let me them cool down for 3-5 mins while you prepare the ‘salsa verde’. In a food processor, add evoo, salt, a good amount of parsley, garlic, anchovies, and white vinegar. Blend vigorously until all the ingredients are blend nicely then serve.

Paired with Union Fino.

• 2 oz. Finocchietto
  0.5 oz. Lemon Juice
  Top Off With Prosecco

  Serve in a wine glass with ice with a sage leaf or a sprig of thyme