- 8 calamari
- 530gr caponata
- Basil flavored oil
- Extra virgin olive oil
Clean the calamari and cut the tentacles.
Fill the calamari with our eggplant caponata and close the ends with a toothpick.
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.
Cut the calamari into rounds. Add the tentacles.
Garnish with chives, marjoram and a final touch of basil flavored oil.