Sensational & Seasonal: Calamari with Wild Garlic sauce over home-made vermicelli, garnished with a single blackberry, is the entree of the day. The dish is made with sustainably and locally harvested squid from Gabe the Fish Babe and Wild Garlic foraged by Anya Pozdeeva, VIFarms.
The exquisite combination of seafood and the wild herb, both very pronounced flavors, creates an unforgettable combination. It is needless to mention the high nutritional value of this simple, yet delectable dish, which goes wonderfully with a glass of white chardonnay.
1 cup fresh cleaned calamari, cut
½ cup Wild garlic pesto (wild garlic, olive oil, salt and lemon juice pureed in food processor)
Toss calamari with wild garlic pesto over medium heat, heap over freshly cooked pasta and serve.