Lefteris Lazarou's recipe for squid with pesto, served with grated potatoes
1200 grammes of squid, cleaned and cut into thin strips
80 ml. ouzo
1 grated potato, fried in oil and kept warm
2 cups of fresh basil
50 g. pine nuts
100 g. grated parmesan cheese
200 ml. olive oil
salt and pepper
Place the parmesan, pine nuts and basil in a blender and add the oil very slowly.
Then add salt and pepper.
Heat a few drops of oil in a heavy frying pan, add the squid and sauté for 2 to 3
minutes. Drain, add the ouzo and when the alcohol has been absorbed, drain
again. Now add the pesto and serve the potatoes and squid in two layers so they
both form a circle on the plate. Garnish with basil leaves.