We love hearing from you to request your favourite recipes from your favourite restaurants, and particularly to receive requests like this:

“My husband and I would be thrilled if you could track down the recipe for Model Milk’s Fricassee of Calamari dish! It is our absolute favourite – but with a new baby, we don’t seem to get too many nights out anymore!”
Emily C, Calgary

Many many thanks to Model Milk for sharing the recipe for this super delicious dish!

Fricassee of Calamari


4 Tbs cured guanciale, medium dice

1 tsp garlic, thinly sliced

1 tsp white onion, brunoise

1½ Tbs Korean chilli

2 cups U10 squid tubes, top and bottom removed, and sliced into 0.5 cm strips

¼ cup shelled edamame beans

2 Tbs cherry/grape tomatoes, halved, tossed in oil, and dehydrated in a 150º F oven until shrivelled

¼ tsp of lemon peel, skin only, very small dice

¼ cup butter, medium dice

¼ cup garlic croutons

Lemon juice to taste

To taste Salt

3 Tbs fresh mint, finely chopped


  1. Render guanciale (no oil) in an 20 cm skillet over medium heat until starting to lightly brown and crisp, about 3-5 minutes.
  2. Add garlic and onion and toss constantly until aromatic, about 30 seconds.
  3. Add Korean chilli until lightly toasted, 30 seconds to 1 minute.
  4. Add squid and toss frequently until the strips are starting to go opaque, about 2-5 minutes.
  5. Add edamame, tomatoes, and lemon and toss until combined.
  6. Slowly add in butter, one knob at a time, until homogenous and all ingredients are glazed.
  7. Add garlic croutons, season with lemon juice and salt to taste.
  8. Plate and garnish with mint.

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