New| Chardonnay-Marinated Calamari | |||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||
Fry the calamari in a generous amount of oil and when golden, drain and transfer to baking dish. In a pan, saute the julienned onions in oil. Add the bay leaf and pine nuts, then the vinegar and half the wine. Reduce, then pour onions over the calamari. When cool, place the calamari on the plates, forming them into a tartlet shape with the help of a 10 cm mold. Fry the leeks in oil. With a hand-held immersion blender whip the remaining Chardonnay with 2 teaspoons of olive oil and the basil. The pool it around the tartlet. Garnish with fried leeks. |
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