In chef Michael Hunter’s recipe, baby squid, one of the mainstays of Venetian cuisine—along with baby octopus—is prepared with two other quintessentially Italian ingredients.
Baby Squid and Zucchini with Amalfi Lemon
From Antler Chef Michael Hunter
INGREDIENTS
500 grams baby squid & tentacles
1 small zucchini
1 large Amalfi lemon
100 ml olive oil
2 sprigs fresh basil
Sea salt
INSTRUCTIONS
Dice zucchini and sauté with olive oil for 2-4 minutes. Remove and season with lemon zest and sea salt to taste. Grill baby squid for 3-5 minutes, so that it is heated through but not over-cooked. (Cook squid on stovetop in pan if grilling is not an option). Toss squid with zucchini and garnish with chopped basil and a squeeze of lemon.
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ABOUT THE CHEF
Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dreamed of owning a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he is now co-owner and chef at Antler Kitchen and Bar.
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Inspired by the Venetian tradition of cicchetti—small dishes paired with wine—this recipe is published courtesy of Modello Canada, a seventh generation, family-owned Venetian wine company.
For additional recipes, tips on living like a Venetian, and more, visit ModelloCanada.com
Photo: Raina+Wilson
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