Method:
Clean the calamari, and cut vertically until 1/3 of the tail, Will looks like little strips. Dress with little crushed garlic, extra virgin olive oil, splash of grappa and some thyme leaves. Salt and pepper. Cut the radicchio in 4 or 6 (depend how big it is), vertically or use green asparagus. Dress with olive oil salt and pepper. For the green asparagus just blanch 2 minutes.
Crosscut the top of the tomato, put in a boiling water pot for one minute, remove and cool down in an ice bath, remove and peel the skin, cur in little cubes removing the seeds. Dress with extra virgin olive oil, thyme leaves, lemon juice.
Clean the scampi or shrimps and keep only the tail, dress with extra virgin olive oil, lemon juice and black pepper. Grill the calamari putting one radicchio wedge on each (or two blanched asparagus) on each side. Place on the plate 2 of them per portion and garnish with the tomato concase’, and the marinated scampi.(or shrimp) and a spring of time. Finish dropping some extra virgin olive oil end Traditional Balsamic Vinegar. Enjoy with a glass of Prosecco di Treviso, Vernaccia di San Gimignano or Bianco Toscano.