Ligurian Calamari with spinach, pine nuts & confit shallots
Inspired by the Ligurian dish of Calamari in Zimino, we're serving this beautiful whole calamari with a little braised spinach, and adding pine nuts, a pine nut sauce, and some confit shallots. This recipe serves one as an entree, or can be shared between two for a small antipasti.
Allergens -
Fish, Milk, Pine nut.
Ingredients
Chardonnay Vinegar, Baby spinach, Raisin, Pine nuts, Shallot, Fish bones (for stock), Chilli, Carrot, Onion, Coriander, Thyme, Parsley, Salt, Butter, Lemon, Olive oil, Calamari, Garlic.