Calamari-Cocktail Tomato Skewers with Chickpea Bread

Ingredients

• 5 cloves garlic
• 3 egg yolks
• 1 tsp sharp mustard
• Salt
• white pepper (from grinder)
• 300 ml olive oil
• 0.5 tbsp lemon juice
• 16 mini squids (sepiole tubes)
• lemon juice (for drizzling)
• 2 sprigs Rosemary
• 1 red chili pepper
• olive oil (for drizzling)
• 2 ripe tomatoes
• 4 large lettuce leaves (e.g., iceberg lettuce)
• 4 slices white bread

Instructions

1. 1.

   For the aioli, peel and press the garlic cloves. Add the egg yolks, mustard, a pinch of salt and pepper. Whisk everything in a large bowl until pale‑creamy. Slowly drizzle in the oil while continuously whisking; always fully incorporate before adding more. Finally stir in lemon juice and season with salt.

2. 2.

   Wash and pat dry the squids. Skewer two squid tubes onto each wooden skewer, drizzle with a little lemon juice, salt and pepper. Shake off rosemary, dry it, trim the tips. Slice chili into rings. Place skewers with rosemary and chili rings in an aluminum grill pan, drizzle olive oil, and grill 5‑7 minutes turning occasionally.

3. 3.

   Meanwhile wash tomatoes, quarter, core and slice into strips. Wash lettuce leaves, spin dry and tear into pieces. Lay bread slices on the grill and toast both sides.

4. 4.

   Spread a little aioli on the toasted bread, top with one lettuce leaf and some tomato strips, then arrange the skewers with rosemary and chili rings on top. Serve immediately.