Calamari dish, on a bed of arugula 

A simple but very tasty dish is calamari with rocket, a Venetian recipe to be prepared in half an hour. Do you want to go to the sea but the weather is still uncertain? No problem, in the meantime let's take advantage by cooking the squid on the grill on a nice bed of rocket. Fresh, good dish, ready in 15 minutes.

Ingredients

10 small squids (if you use very large ones, a couple of them per person are enough)

extra virgin olive oil 

a couple of sprigs of parsley

a clove of garlic 

1/2 squeezed lemon + other wedges to garnish the dish

salt and pepper to taste

very fresh rocket 

Preparation

In a deep bowl, put a tablespoon of extra virgin olive oil, salt, black pepper, chopped parsley, garlic divided in two, 1/2 squeezed lemon and place in the fridge. Take the squid that you have cleaned in the fishmonger's shop, wash them well under cold water, cut them into slices and put them in the container with the seasoning and cover with plastic wrap. Now proceed according to yours, taking care to let at least a couple of hours pass for the marinade to take effect. We recommend preparing everything in the morning in anticipation of cooking the squid in the evening for dinner. The cooking is very fast, the squid is cooked in a short time, the important thing is to make it take on that balanced browning on the outside, preventing it from burning. Proceed by taking a grill and roasting it over a cheerful flame, then sprinkle with salt. All that remains is to add the squid, lower the heat a little and grill, taking care to turn them often. If you prefer to keep the squid intact rather than cut it into slices, you will need to cook it for about 5 minutes per side. At the end of cooking we are going to prepare the dish with a bed of rocket place the squid and garnish with a cherry tomato and a slice of lemon. Add a drizzle of olive oil and serve. We can accompany the dish with a Falanghina, perhaps from Mastroberardino or Feudi di San Gregorio. If you want something drier but no less fruity, then you are suited for Pecorino or a more classic Chardonnay.

2019 Mastroberardino Falanghina del Sannio

Italy is responsible for some of the finest wines in the world, and while Northern Italy receives the majority of the plaudits, there is some excellent wine emerging from the sparsely populated southern regions.

Tasting note

Light & crisp with nice acidity flavors are fairly tight. there is a very nice minerality that comes out after letting it sit for a bit. It is pale green in color. There is green apple, under ripe pear, light citrus, & lime on the nose. It is light bodied with medium acidity. On the palate there is minerals, wet stone, white peach, & pineapple. Very dry. Long finish. Great wine for this dish.