This can be served as an antipasto or light lunch. Make a couple of crostini from the calamari wings. This is the kind of thing my mother-in-law,
Clean the calamari. This can be done ahead of time and they can be kept them in the fridge until you are ready to eat. Remove the wings and save them for a crostino topping (below). Cut the bodies of the calamari into thick rings of about 3 cm (1¼ inches). Leave the tentacles whole unless they are large, in which case halve them. Put the breadcrumbs, parsley and thyme on a plate and mix with some salt and pepper.
Preheat the oven grill to the highest temperature. Add the calamari to the crumb mixture and toss them about so they are coated in crumbs. Drizzle
For the crostino, chop up the calamari wings and sauté in a small frying pan with some olive oil until golden. Add some chopped garlic, a little salt and black pepper and a pinch of ground chilli and sauté for a couple of minutes more. Grill 2 small slices of bread, top with the calamari wings and drizzle with olive oil.
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