This is a variation of a well known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan. A great dish, a feast for the eyes and the palate.
Asparagus stands up quite well with sharp flavors like ginger and chili peppers. They actually accentuate this vegetable’s flavor.
This recipe makes for an eye-catching appetizer or elegant light lunch.
Kalamarakia me Feta, one of the most popular dishes in Greece. It takes a bit of work but the result is worth it. Squid is readily available in the frozen section of most supermarkets. Try to get small to medium ones, they are more tender. I like to serve the squids with pita bread or roasted potatoes. Last time I served it with couscous – it worked quite well.
Tellines are triangular shaped clams. They are called wedge clams and are found on both sides of the Atlantic as well as the Mediterranean Sea. They are small but very tasty. Harvesting these prized clams is labour intensive. In season, they are a specialty in the seaside restaurants and markets in the Provence, where customers eagerly await to obtain these tasty delights. To prepare them is incredibly easy. Do not attempt to add anything else. The “jus de mer” in their shells will give you the final “WOW”.
One of my favorite risotto dishes is Risotto ai Calamari from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become though and chewy.
This colorful salad just tastes as good as it looks, it’s called Kalamarakia Salata in Greece. Squid is a much prized delicacy in all Mediterranean countries. Once you know how to prepare it: a real delight!