| Yield 1X: |
61.75 |
oz |
Allergens: |
| Portion: |
6 |
oz |
Garlic, chili, shellfish |
| Portions: |
10.3 |
| Shelf life: |
3 days |
| Date: |
7.16.18 |
| Prep Recipe Ingredient |
1 |
X |
2 |
X |
3 |
X |
| lb |
oz/each |
lb |
oz/each |
lb |
oz/each |
| Garlic, sliced |
|
1.00 |
|
2.00 |
|
3.00 |
| Chili flakes (grams) |
|
2.00 |
|
4.00 |
|
6.00 |
| Calamari, tubes and tentacles, drained |
2 |
8.00 |
5 |
|
7 |
8.00 |
| EVOO |
|
3.00 |
|
6.00 |
|
9.00 |
| Cherry tomatoes, halved |
|
10.00 |
1 |
4.00 |
1 |
14.00 |
| Shallots, sliced |
|
2.00 |
|
4.00 |
|
6.00 |
| Italian parsley leaves, coarsely chopped |
|
0.50 |
|
1.00 |
|
1.50 |
| Basil leaves, coarsely chopped |
|
0.25 |
|
0.50 |
|
0.75 |
| Freshly squeezed lemon juice |
|
2.00 |
|
4.00 |
|
6.00 |
Carefully measure and prepare all ingredients.
Heat the oil in a suitable saute pan, then add the garlic and chili. Allow it to slightly brown, then add the calamari and toss. Cook just until the calamari is firm, then transfer to a sheetpan to cool. Refrigerate.
When completely cool, combine with remaining ingredients, and mix well. Transfer to a storage container, and cover tightly. Label, date, and initial. Store refrigerated. Refresh with salt and pepper and lemon juice on the second and third day.
