Ingredients

100 ml olive oil

100 g onion, chopped

600 g large calamari, cleaned, tentacles chopped finely

50 g prosciutto, diced finely

1 clove garlic, crushed

1 tsp Vegeta Delight vegetable stock powder

25 ml dessert wine or port wine

Black pepper

1 tbsp grated parmesan cheese

100 g large red radicchio leaves

Salt

Serving:

50 g fresh spinach leaves, boiled

800 g potatoes, boiled

3 tbsp olive oil

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons30 min

• 1 Filling: In 50 ml olive oil sauté the onion until golden. Add the tentacles, prosciutto, garlic, Vegeta Delight vegetable stock, dessert wine or port and black pepper. Sautee until all the ingredients soften. Allow to cool before adding parmesan cheese.
• 2 Place one tablespoon of the filling in the centre of radicchio leaf, fold and wrap tightly.
• 3 Place each radicchio wrap into one calamari tube and secure with a toothpick.
• 4 Heat up the remaining olive oil in a pan and cook the calamari tubes on medium heat until golden. You can add a little wine or dessert wine to deglaze the pan just before the calamari are cooked.