Calamari and lardo skewers from Ester - Australian Cooking (page 160) by Mat Lindsay and Pat Nourse

  • Chinese red rice wine vinegar
  • squid ink
  • Show all ingredients...
  • Serves : 4-8

  • EYB Comments

    Can use the chilli salt on page 118. The book's "Leek ash" called for in this recipe can be made in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the chilli salt on page 118. The book's "Leek ash" called for in this recipe can be made in advance.

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