From the Chef
Vasilis Leonidou
Lemon chickpeas with sautéed squid and extra virgin olive oil of Lianolia variety
Ingredients for 1-2 pax
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500 gr chickpeas
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4 medium sized squid or 2 large ones, well cleaned
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1 finely chopped onion
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1 finely chopped garlic clove
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1 glass of white wine
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1 tbsp flour
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1 lemon
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Lemon zest
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1 tbsp basil pesto
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2 bay leaves
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Fresh herbs (rosemary, thyme, savory)
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6-8 tbsp extra virgin olive oil of Lianolia variety
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Salt, pepper
Execution
Soak the chickpeas in water from the previous night.
Start by lightly sautéing the chopped onion and garlic in 2 tbsp of extra virgin olive oil. Add the chickpeas and the two bay leaves and allow them to acquire a nice golden colour and quench with white wine. Add fresh thyme and savory and then water a little above the level of the chickpeas and leave them to cook for about 35’-45’ until they soften, with a closed lid.
Prepare a lemony-flour sauce with 1 tbsp of flour and the juice of 1 lemon and gradually add it by stirring at the same time in order for the chickpeas to become more mushy. Add salt and pepper at the end.
Then in a non-stick pan, place the cleaned squid in thin slices and sauté for 5′. Squid is a seafood that cooks very quickly, so beware of the time spent on the heat. Add salt and turn off the heat. Marinate the squid with the basil pesto which you have mixed with extra virgin olive oil and lemon zest.
Finally, compose the dish by adding the chickpeas at the bottom of the plate, the squid on top and then sprinkle with extra virgin olive oil of Lianolia variety and garnish with fresh rosemary.
Cooking time: 60’
Products Suitable for this recipe:
Lemon chickpeas with sautéed squid and extra virgin olive oil of Lianolia variety
