Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Friday, October 12, 2012


Grilled over wood, stuffed and roasted, slow-cooked in a stew (brodetto di pesce) : I love squid in all its forms but none is more addictive than the deep fried version most commonly known as calamari 

Calamari are simply squid cut into rings, coated and fried.

I have read that the main difference between calamari recipes is the coating. They range from cornflour, self-raising flour and batter using egg yolk, water and flour.  I am here to tell you that the authentic, Italian way of frying calamari, are simply to coat the rings and tentacles with plain flour and deep fry.

1 lb. cleaned squid, tentacles and all
1 cup plain flour
Vegetable for frying
Salt and black pepper
Lemon wedges
1. Remove the tentacles from the squid and cut the bodies into thick rings, about ½ inch in diameter.  Quickly wash the squid and put the pieces and tentacles into a drainer and then into a bowl and refrigerate for up to 8 hours (even half an hour is better than nothing).
2. When you're ready to cook, place the flour over a large piece of wax paper.  Take the drained and coat thoroughly with flour.
3. Fill a large, deep pan a third full with oil and heat over a high flame until oil smokes.
3. Take few batches and shake off the excess flour.  Fry for about a minute, until crisp, and slightly golden. Place on paper towel and sprinkle with salt and black pepper.  Serve each batch as soon as they're ready with lemon wedges.
My family demands calamari fritti as a starter or antipasto every holiday.

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