bbq squid
It’s 36 degrees, ok I will not complain, because when it’s winter is too cold and when it’s summer. … So let’s just say that here in Umbria near Orvieto, at 15 minutes walk from the happy village of Allerona , in short in my garden, it’s 36 degrees and is bloody hot! When you arrive at these temperatures, it’s not very nice to spend hours in the kitchen near the stove. It is certainly no time to fry! So I am sure that you will understand my joy when Nick has offered to do the bbq. In our house there isn’t a real division of jobs, but for the bbq …. you know, man loves to play with fire. Then I found this fantastic bbq idea , bbq squid to be precise. So once I cleaned and coated squid with fresh herbs, I prepared the dressing. For the rest, holding a cold Spritz, I enjoyed the show, Nick surrounded by clouds of smoke, very very hot. It was a very enjoy evening and a great meal. I hope to have another bbq soon.
Ingredients:
500 grams of squid
A large handful of wild fennel, mint and thyme.
1 clove garlic
½ cup evo oil
1 fresh chili
Juice of ½ lemon
Salt
How it works:
Clean the squid. Making incisions with a knife. Use paper towels to dry the squid. Finely chop the wild fennel, mint, thyme, garlic and chili. Mix thoroughly. Put 1 / 3 of mixture in a bowl, add the evo oil, lemon juice and salt. With the remaining 2 / 3 cover the squid. Bbq squid ,during cooking pour a few tablespoons of the evo oil dressing . Use the rest of the dressing before serving.
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