Letnja salata sa lignjama,roket i radičio* Summer Salad with Calamari, Rocket and Radicchio

Scroll down for recipe in English

Znam baš dosta recepta sam postavila sa salatom, ali mi zaista u letnje vreme uživamo u svežim plodovima najčešće iz naše bašte. Mada salatu jedemo i u ostalim godišnjim dobima .

Sastojci

500 g lignji
brašno 2 jaja
150 ml mleka
Polenta
3 čena belog luka so i biber
Extra devičansko maslinovo ulje
1/2 bagete
100 g rendanog parmezana
50 g kapra
2 limuna
Rukohvat peršuna
1/2 Radičio salate
100 g Roket salate

Priprema

Pripremimo lignje, sečemo na sitnije komade
Spremimo tri činijice, jedna sa brašnom, jedna sa mešavinom jaja i mleka i jedna sa polentom

Prvo kalamari provučemo kroz brašno, zatim mešavinu jaja i napokon kroz polentu
Sjedinimo u činiji sitno iseckan beli luk, maslinovo uljei malo soli i bibera. Dobro izmešamo
Bagetu isečemo jako tanko pa je premažemo gornjom mešavinom. Pospemo parmezanom i pečemo u predgrejanoj rerni na 180 stepeni C, dok hleb ne porumeni.
Za dresing , u maloj tegli izmešamo maslinovo ulje, iseckani kapar, sok od 2 limuna i rendanu koricu od 1 limuna i iseckan peršun. Dodamo so i biber.
U malo ulja pečemo lignjeoko 2 minuta sa svake strane

Slažemo salatu dodajući sve sastojke

************************************************
Summer Salad with Calamari, Rocket and Radicchio

Yes, we are making a lot of salad. That is what happens here in the summer. So much fresh produce to use up and it tastes amazing. We do eat salads in other seasons a bit different ingredients.

Ingredients

500 g squid tubes
Flour
2  eggs
150 ml milk
Polenta
3 garlic cloves
Extra virgin olive oil
Salt and Pepper
1/2 French stick
100 g grated parmesan
50 g capers
2 lemons
Handful parsley
1/2 radicchio
100 g rocket leaves

Create

Prepare the cleaned squid tubes by cutting them into small pieces.
Prepare 3 bowls: one with flour, one with egg and milk mixture and one with polenta
Coat the squid, first with flour, then with egg-milk mixture and finely with polenta

In a small bowl add crushed garlic, a good splash of olive oil and a little salt and pepper. Combine well.

Slice the French stick in a very thin slices. Brush with above mixture and sprinkle with parmesan.

Bake in preheated oven at 180 Degrees C till they are crisp and golden brown

Dressing: Good splash of olive oil, chopped capers, juice of 2 lemons and zest of 1 and the chopped parsley. Season well.

Assemble