For 4 people
2 cloves of garlic chopped fresh parsley roughly sieved bread extra virgin olive oil 20 needle squid 1 dl of citronette (1 part lemon, 5 parts oil) 2 l of nitrogen mountain coal
Push 5 baby squid onto 2 skewers for each person, rub them with garlic, dress with oil, salt and pepper and coat with the bread. Grill the kebabs over Sibillini mountain coal. Place the citronette in a plastic dispenser with 2 cloves of garlic, blend and drizzle the citronette in the nitrogen, forming lots of tiny balls. Place the frozen citronette balls on the squid and serve immediately with a little chopped parsley.
For the crab juice 1 kg of clean crabs, steamed for 4 minutes and squeezed in a press.
Serve in a small, frosted glass with the grilled squid.
Please fill in the fields below to search our Recipes' database.
