The Taste of France Festival takes place this weekend in Bryant Park.
Admission is free to this event which celebrates French culture and food.
Chef Christian Delouvrier, executive chef of La Mangeoire, makes Calamars a la Plancha.
CALAMARS A LA PLANCHA
Sepia Number 1 size (12 pcs, 3 per person)
1 tomato cut into slices 1 ½ inches
2 tsp thyme
2 tbsp extra virgin olive oil
2 tbsp basil
1 cup of Extra virgin olive oil
½ tbsp pignoli nuts
Blanch basil by shocking it in ice water.
Put basil in food processor with olive oil and pignoli nuts and puree. Reserve.
Marinate slices of tomato with thyme and olive oil. Reserve.
Grill slices of tomato on the cooktop.
Salt the sepia and grill until golden.