Ingredients
- 8 calamari
- 530gr caponata
- Basil flavored oil
- Extra virgin olive oil
- Marjoram
- Chives
- Salt
Preparation of the recipe
1
Clean the calamari and cut the tentacles.
2
Fill the calamari with our eggplant caponata and close the ends with a toothpick.
3
Warm up a drizzle of extra virgin olive oil in a pan and sauté the calamari for 10 minutes in order to delicately brown each side.
4
Cut the calamari into rounds. Add the tentacles.
5
Garnish with chives, marjoram and a final touch of basil flavored oil.
