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Fish and Seafood

Squid with Pesto and Grated Potato

Lefteris Lazarou's recipe for squid with pesto, served with grated potatoes

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1200 grammes of squid, cleaned and cut into thin strips
80 ml. ouzo
1 grated potato, fried in oil and kept warm

Basil Pesto
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.

euromaxx a la carte 25.11.04