Ingredients For the panzanella

• 500 g stale bread
• 3 pcs large tomatoes
• 1 pc cucumber
• 1 pcs large carrot
• 1 pc onion
• 1 pcs of celery stalk
• White wine vinegar
• mustard
• extra virgin olive oil
• salt

Ingredients For squid

• 8 pcs clean medium sized squid
• 1 pc small clove of garlic
• parsley
• lemon
• salt
• extra virgin olive oil

For the recipe of grilled calamari on panzanella, divide the bread into cubes and toast them in a pan until they are crispy. Peel the vegetables and cut them into cubes the same size as those of bread. Collect everything in a bowl. Prepare an emulsion with 3 parts of oil, 1 part vinegar, mustard and a pinch of salt; use it to dress the panzanella.
FOR THE CALAMARI
Mix 150 g of oil with plenty of chopped parsley, garlic, a pinch of salt and the juice of 1 lemon. Arrange the squid in a baking dish and cover it with parsley oil. Let it cook for 5 minutes. Drain the squid from the oil and cook it on the hot grill for a couple of minutes on each side. Spread the panzanella in a serving dish or individual dishes and sit on the grilled squid. Complete with a little parsley oil and serve immediately.