Peter Pioppo

Michael Anthony
Gramercy Tavern
42 E. 20th St.
New York, NY 10003
(212) 477-1025

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Chef Michael Anthony
Gramercy Tavern | New York

Calamari and Carrots
Chef Michael Anthony of Gramercy Tavern – New York, NY
Adapted by

Yields: 6 Servings


    Cured Meyer Lemons:
  • 25 Meyer lemons, washed
  • 1 ounce black pepper
  • 1 ounce fennel seeds
  • 1 ounce cumin
  • 1 ounce coriander
  • 1 quart salt
  • ½ quart sugar
  • ½ ounce chile flakes
  • 2 whole star anise 
  • 5 cardamom pods
  • ½ quart lemon juice

    Meyer Lemon Marinade:
  • 25 Cured Meyer lemons
  • 2 Meyer lemon rinds
  • 5 heads garlic, outer skin removed

    Onion Purée:
  • 10 medium yellow onions, julienned                  
  • 3 Tablespoons olive oil, plus more for blending                                                 
  • 3 Tablespoons water 

    Lemon Vinaigrette:
  • 1 pint lemon juice                                 
  • 3 Tablespoons wildflower honey          
  • 3 Tablespoons Onion Purée                                                    
  • 3 Tablespoons white wine vinegar        
  • 1 pint lemon oil                        
  • 3 Tablespoons Terre Bormane olive oil            
  • Salt and pepper

    Calamari and Carrots:
  • 1 pound calamari, cleaned, bodies open
  • Salt and pepper
  • Olive oil
  • 8 yellow carrots, julienned
  • 4 ounces flat leaf parsley, picked and chopped
  • 4 ounces pine nuts, toasted
  • Mizuna lettuce
  • 2 Tablespoons wasabi tobiko

For the Cured Meyer Lemons:

Quarter lemons, leaving one end intact so the lemon holds itself together. Place black pepper, fennel seed, cumin, and coriander in a hot frying pan and toast until fragrant. Put lemons in a large, air-tight container along with the remaining ingredients. Cure for 1 month in the refrigerator, turning occasionally.

For the Meyer Lemon Marinade:
Juice and strain Cured Meyer Lemons, mix with lemon rinds and garlic, and set aside.

For the Onion Purée:
Sweat onions in olive oil until tender, adding water as needed to avoid coloring. Purée in a blender, adding olive oil until smooth.

For the Lemon Vinaigrette:
Combine lemon juice, honey, Onion Purée and white wine vinegar. While whisking, slowly drizzle in lemon oil to form an emulsion. Whisk in olive oil. Season with salt and pepper.

For the Calamari and Carrots:
Season calamari with salt, pepper, and olive oil and lightly sauté. Separate the calamari bodies from the tentacles. Julienne the bodies and tentacles, mix with marinade, and cover with Lemon Vinaigrette. Let sit at room temperature for 1 hour. Mix in carrots, parsley, and toasted pine nuts.

To Assemble and Serve:
Garnish with mizuna lettuce. Stir wasabi tobiko into 1 cup Lemon Vinaigrette and drizzle on plate.


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   Published: August 2007