- 8 calamari
- 4 prawns
- Grilled zucchini
- 1 jar of Pesto alla Genovese in Olive Oil (180gr)
- Extra Virgin olive oil
- Fresh basil
- Salt & pepper
Carefully clean calamari and put tentacles aside.
Cut calamari down the center so that they will open out flat.Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface, taking care not to cut right through the calamari.
Clean the prawns.
Sear calamari in a pan with a drizzle of olive oil for 2 minutes.
Repeat the same with their tentacles, and with prawns (1 min each side).
Take a nice dish and add grilled zucchini at the base, then calamari, prawns, and few spoons of Pesto alla Genovese.
Finish with Extra Virgin Olive Oil and fresh basil leaves.