Calamaretti Goulash with Golden Millet Patties

Cooking time: 01:30

Preparation

• First, prepare the small calamari (calamaretti): Separate the head from the body and strip out the »innards« with two fingers. Remove the skin and wash the body thoroughly.
• Cut the arms or tentacles from the head, removing the mouth tool, then wash them as well. Place the calamaretti parts in a sieve to drain and refrigerate.
• Peel, halve, and slice the onion, then lightly sauté it in a pot with some peanut oil. Add pickled tomatoes to the onions, crush them, and pour in red wine, vegetable broth, balsamic vinegar, and soy sauce. Bring everything to a boil and let it reduce for about 30 minutes.
• Add olives, cinnamon stick, star anise, fennel seeds, paprika, and rosemary. Let it steep for another 10 minutes. Season with some salt, cut the calamaretti into strips, add some olive oil, bring to a boil, and let it simmer for 3 minutes.
• Place golden millet and vegetable broth in a pot, bring to a boil, and let it simmer with a closed lid for 25 minutes. Transfer the golden millet to a bowl to cool. Once cooled, add eggs and flour.
• Mix the ingredients together, shape into patties, and fry them in a pan with some coconut oil until golden brown on both sides. If needed, keep the patties warm in the oven at 80°C (top and bottom heat).
• Clean, peel, and thinly slice the carrots. Place the carrot slices in a bowl and marinate with lemon juice, olive oil, and salt.
• To serve, sprinkle with flowers and some lemon balm.

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