Instructions

Prepare the Calamari

Clean the calamari and cut them lengthwise, creating light strips without cutting all the way through.

Season with crushed garlic, extra virgin olive oil, a splash of grappa, thyme, salt, and pepper.

Prepare the Vegetables

Cut the radicchio into wedges (4–6 pieces depending on size) and season with olive oil, salt, and pepper.

If using asparagus, blanch them for 2 minutes in boiling water.

Prepare the Tomato Concassé

Score the tomatoes, blanch them for 1 minute, then cool in ice water.

Peel, remove seeds, and dice into small cubes.

Season with olive oil, thyme, and lemon juice.

Prepare the Scampi

Clean the scampi or shrimp, keeping only the tails.

Season with olive oil, lemon juice, and black pepper.

Grill

Grill the calamari, placing a wedge of radicchio (or asparagus) alongside each piece.

Cook until lightly charred and tender.

Plate and Serve

Arrange 2 calamari per plate.

Add tomato concassé and marinated scampi.

Garnish with fresh thyme and finish with a drizzle of olive oil and balsamic vinegar.