la cucina senza glutine

Puff pastry baskets filled with calamari

 

Ingredients (serves 4) : 2 gluten free puff pastry, 1 kg of fresh calamari, 250 gr of cherry tomatoes, extra virgin olive oil to taste, 1 glass of white wine, basil, salt, pepper to taste.

 

Clean and rinse accurately your calamari, and cut it into small pieces .

Rinse and wash the cherry tomatoes and brown the garlic clove in a pan with extra virgin olive oil .

Once ready, add the calamari and brown over a high heat for a couple of minutes; simmer with white wine until reduced. Now add the tomatoes, basil, salt and pepper, and cook over a moderate heat for 20 minutes.

Leave the calamari to cool down and serve as appetizer or aperitif into small puff pastry baskets.

 

For the creation of the puff pastry baskets, cut some discs of puff pastry with a pastry cutter approximately 10 cm in diameter.

Cover the foil muffin cups with baking sheet, place inside the puff pastry discs, and prick the base with a fork.

Preheat the oven to 200° and cook for 10/12 minutes.