hello food you meet a kiss again and as
you can see I’m in Greece and today I
will cook for you by the sea a very
tasty very Mediterranean dish
I will make a stuffed calamari with
cheese and sun-dried tomatoes it is
served with an amazing crisp fennel
salad and the Mediterranean basil pesto
how does that sound
so let’s start by preparing our squid
poor calamari
I will grate 200 grams of cheese you can
use a creative so I will grate it 200
grams my cheese is ready and I will
carry on with the rest of the
ingredients I need one spring onion and
I will use only the green part I have 1
clove of garlic and I will Finlay slice
it I will add some generous amount of
pepper 5 to 6 sun-dried tomatoes I will
thinly slice them and the sun-dried
tomatoes goes in and it’s time to mix
everything together this is actually the
stuffing for large squid I have four
lovely sweets here
and you can find them exactly like this
at the supermarket and you have to prep
them a little bit what’s happening with
the sweet the speeds have a lot of moist
so we have to take off all this moist
from the speed to cook them right put
the calamari on paper towel and press it
very well to make sure that you will
take off all the excess moisture it’s
time to stuff my squid stuffed them like
this row the first one is ready I will
carry on with the next one
the stuffing is for for squid and the
last one is ready
so now I have to secure that all the
staffing will stay inside this way I
will use some toothpicks and I will Zeke
Zach them to the top of the calamari and
you see that like this now I will
drizzle my squid with some Greek extra
virgin olive oil so my grill is really
hot can you see that so put them on the
rack now you have to remember not to
overcook the screen the calamari we cook
them for 1 and 1/2 minutes each side 3
minutes in total all we have to put them
more than 30 minutes this is a rule
there is nothing in between them my
calamari or squid is ready and you see
that only 3 minutes no more than that
look at this polar can see that now I
will let rest my calamari for 2 to 3
minutes because if I slice it now all
the stuffing will go out and we don’t
want that and it’s enough time to
prepare our salad I need two failures
and I will keep the tops because the
tops are so tasty this is the best part
of the fennel and it a knife and I will
take off all of this green part of the
fennel I will cut my finale cough
and we have to remove this hard central
part of the fennel you see that I will
take off the last part of the fennel
because it’s five hard also I will see
me slice my fennel tea so fennel done I
will arrange my fennel on my chopping
board and don’t forget the tips and it’s
time to magnate it very simple you just
need the zest of two limes the juice of
one lime some panic over the fennel is
always make taste here perfect drizzle
with some extra virgin Greek olive oil
season with salt and pepper
I will put some lime wedges next to my
phenols and now it’s time to prepare our
pesto first I will start with the garlic
and the olive oil will have to make sure
that the garlic is completely dissolved
into the olive oil mix mix we add one
handful of nuts
my lovely castle a handful of basil only
the leaves which is actually burns here
we don’t add the teas now because it
will split and it will destroy our pesto
carry on with blitzing and as you can
see my sauce is very nice it’s so
tasting so aromatic and each plate
around can you see that now a heart full
of parmesan and we mix again not more
than 5 to 10 seconds and my pesto is
ready I will take my seasoning we don’t
need any salt but I will add some pepper
and it’s time to serve I will slice my
calamari
look at this perfection and you see that
I will take the first one and put it on
my salad
you can serve for people as a starter
with this latter or two people for main
course
the last ones here
I already grilled some sourdough bread
and cut it in half
some here and some here and it’s time to
drizzle my lovely pestle over everything
over my salad over squid over my soda
bread look at these guys it’s like
painting it’s so colorful and now it’s
time to taste I will try to take a bit
of everything I will take my side I will
take my sweet my lovely pesto my lovely
bird oh my god
the squid is so tender the pastor is so
automatic the solids so crispy if you
liked that video please subscribe to my
channel and please subscribe to put you
the best food channel all over the
universe let me know your comments see
you next time lots of love from Greece
bye bye gasses
you can see I’m in Greece and today I
will cook for you by the sea a very
tasty very Mediterranean dish
I will make a stuffed calamari with
cheese and sun-dried tomatoes it is
served with an amazing crisp fennel
salad and the Mediterranean basil pesto
how does that sound
so let’s start by preparing our squid
poor calamari
I will grate 200 grams of cheese you can
use a creative so I will grate it 200
grams my cheese is ready and I will
carry on with the rest of the
ingredients I need one spring onion and
I will use only the green part I have 1
clove of garlic and I will Finlay slice
it I will add some generous amount of
pepper 5 to 6 sun-dried tomatoes I will
thinly slice them and the sun-dried
tomatoes goes in and it’s time to mix
everything together this is actually the
stuffing for large squid I have four
lovely sweets here
and you can find them exactly like this
at the supermarket and you have to prep
them a little bit what’s happening with
the sweet the speeds have a lot of moist
so we have to take off all this moist
from the speed to cook them right put
the calamari on paper towel and press it
very well to make sure that you will
take off all the excess moisture it’s
time to stuff my squid stuffed them like
this row the first one is ready I will
carry on with the next one
the stuffing is for for squid and the
last one is ready
so now I have to secure that all the
staffing will stay inside this way I
will use some toothpicks and I will Zeke
Zach them to the top of the calamari and
you see that like this now I will
drizzle my squid with some Greek extra
virgin olive oil so my grill is really
hot can you see that so put them on the
rack now you have to remember not to
overcook the screen the calamari we cook
them for 1 and 1/2 minutes each side 3
minutes in total all we have to put them
more than 30 minutes this is a rule
there is nothing in between them my
calamari or squid is ready and you see
that only 3 minutes no more than that
look at this polar can see that now I
will let rest my calamari for 2 to 3
minutes because if I slice it now all
the stuffing will go out and we don’t
want that and it’s enough time to
prepare our salad I need two failures
and I will keep the tops because the
tops are so tasty this is the best part
of the fennel and it a knife and I will
take off all of this green part of the
fennel I will cut my finale cough
and we have to remove this hard central
part of the fennel you see that I will
take off the last part of the fennel
because it’s five hard also I will see
me slice my fennel tea so fennel done I
will arrange my fennel on my chopping
board and don’t forget the tips and it’s
time to magnate it very simple you just
need the zest of two limes the juice of
one lime some panic over the fennel is
always make taste here perfect drizzle
with some extra virgin Greek olive oil
season with salt and pepper
I will put some lime wedges next to my
phenols and now it’s time to prepare our
pesto first I will start with the garlic
and the olive oil will have to make sure
that the garlic is completely dissolved
into the olive oil mix mix we add one
handful of nuts
my lovely castle a handful of basil only
the leaves which is actually burns here
we don’t add the teas now because it
will split and it will destroy our pesto
carry on with blitzing and as you can
see my sauce is very nice it’s so
tasting so aromatic and each plate
around can you see that now a heart full
of parmesan and we mix again not more
than 5 to 10 seconds and my pesto is
ready I will take my seasoning we don’t
need any salt but I will add some pepper
and it’s time to serve I will slice my
calamari
look at this perfection and you see that
I will take the first one and put it on
my salad
you can serve for people as a starter
with this latter or two people for main
course
the last ones here
I already grilled some sourdough bread
and cut it in half
some here and some here and it’s time to
drizzle my lovely pestle over everything
over my salad over squid over my soda
bread look at these guys it’s like
painting it’s so colorful and now it’s
time to taste I will try to take a bit
of everything I will take my side I will
take my sweet my lovely pesto my lovely
bird oh my god
the squid is so tender the pastor is so
automatic the solids so crispy if you
liked that video please subscribe to my
channel and please subscribe to put you
the best food channel all over the
universe let me know your comments see
you next time lots of love from Greece
bye bye gasses
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