Recipe:
Fried Calamari Appetizer
Author:
Bertolli
Recipe Website:
Description:
Made Portico Imperial Calamari Rings, fresh rosemary leaves, juicy anchovy fillets and rich buttermilk, these tasty little bites will keep you coming back for more. Serve them on crusty ciabatta bread with a drizzle of marinara and cream sauce and you have an instant appetizer hit.
Main Ingredient:
Calamari
Type:
Appetizer
Region:
Italian
Ingredients:
3 cups vegetable oil
½ cup plain dry bread crumbs
½ cup all-purpose our,
½ tsp. ground red pepper
3 Tbsp. fresh parsley leaves, chopped
½ tsp. salt
1 peel of lemon, grated
6 cloves garlic
5 Tbsp. fresh rosemary leaves
2 ounces anchovy fillets in oil, chopped
1 Tbsp. lemon juice
3 Tbsp. Bertolli® Organic Olive Oil Light Taste
1 cup Bertolli® Vineyard Marinara with Merlot Wine Sauce
2 Tbsp. heavy cream
1 cup buttermilk
1 lb. Portico® Imperial Calamari Rings – SUPC: 3985001
½ small loaf ciabatta bread, cut into 1⁄2 -inch-thick slices, toasted
½ cup plain dry bread crumbs
½ cup all-purpose our,
½ tsp. ground red pepper
3 Tbsp. fresh parsley leaves, chopped
½ tsp. salt
1 peel of lemon, grated
6 cloves garlic
5 Tbsp. fresh rosemary leaves
2 ounces anchovy fillets in oil, chopped
1 Tbsp. lemon juice
3 Tbsp. Bertolli® Organic Olive Oil Light Taste
1 cup Bertolli® Vineyard Marinara with Merlot Wine Sauce
2 Tbsp. heavy cream
1 cup buttermilk
1 lb. Portico® Imperial Calamari Rings – SUPC: 3985001
½ small loaf ciabatta bread, cut into 1⁄2 -inch-thick slices, toasted
Instructions:
Step 1:
Heat vegetable oil in 3-quart heavy bottom medium-high heat.
Step 2:
Meanwhile, combine bread crumbs, flour, cayenne peppers, parsley, salt and lemon peel in medium bowl; set aside.
Step 3:
Process garlic, rosemary, anchovys, lemon juice and olive oil in blender or food processor until smooth; set aside.
Step 4:
Heat sauce with cream in 2-quart sauce pot over low heat.
Step 5:
Dip calamari in buttermilk, then bread crumb mixture. Fry calamari, in batches in hot oil, 2 minutes or until golden and crispy. Remove and drain on paper towels.
Step 6:
Evenly spread anchovy mixture on toast. Top with fried calamari, then drizzle with sauce mixture. Serve with remaining sauce mixture.
Heat vegetable oil in 3-quart heavy bottom medium-high heat.
Step 2:
Meanwhile, combine bread crumbs, flour, cayenne peppers, parsley, salt and lemon peel in medium bowl; set aside.
Step 3:
Process garlic, rosemary, anchovys, lemon juice and olive oil in blender or food processor until smooth; set aside.
Step 4:
Heat sauce with cream in 2-quart sauce pot over low heat.
Step 5:
Dip calamari in buttermilk, then bread crumb mixture. Fry calamari, in batches in hot oil, 2 minutes or until golden and crispy. Remove and drain on paper towels.
Step 6:
Evenly spread anchovy mixture on toast. Top with fried calamari, then drizzle with sauce mixture. Serve with remaining sauce mixture.