How to eat clean in a way that isn't obvious. There is a time and place for my beloved kale and vegetable curries, but this meal blends authenticity with a little bit of creativity. Healthy fats, parsley magic, garlic, lemon, lean protein and egg yolk wonder.
Gribolata is a hybrid of a gremolata and a sauce gribiche and it is incredibly delicious. Gremolatas are simply garlic, lemon and parsley mixed where a gribiche is a mayonnaise of sorts made from cooked eggs and capers. By soft boiling an egg, chopping the whites adding it the the fresh chopped pasrsley, lemon zest, garlic and chopped capers, you are left with a condiment to remember.
The calamari in my opinion should always be grilled simply. I like to grill the lemons first, as the caramelized juice in the pan adds great flavor to the calamari.
2 cups Flat Leaf Parsley Leaves
2 cloves Garlic
2 large Lemons, zested
2 Tbsp Capers, drained and rinsed
1 Soft Boiled Egg**
4 Tbsp Extra Virgin Olive Oil
Juice ½ Lemon
1 tsp Sea Salt
¼ tsp Black Pepper
1. Finely chop flat leaf parsley.
2. Finely chop garlic and place in a bowl with parsley.
3. Finely chop capers and add to parsley and garlic
4. Add the yolk of the soft boiled egg and lemon zest, stir to combine.
5. Dice the egg white and fold into mixture with olive oil, lemon juice, salt and pepper.
** Place egg in small saucepan and cover with water. Bring to a boil and turn heat off. After seven minutes rinse egg with cold water and store in cool water until ready to peel.
1 Lemon, halved (use lemon from Gribolata)
¾ pound Calamari
1 Tbsp Olive Oil
¼ tsp Salt
¼ tsp Black Pepper
1. Cut squid into rings and toss tentacles and rings with olive oil, salt and pepper.
2. In a grill pan on high heat, grill lemon cut side down until caramelized.
3. Remove lemon and add calamari to pan.
4. Grill tossing every minute for 3 minutes.
5. Remove from pan.
Spoon Gribolata over platter of grilled calamari and serve with caramelized lemon halves.