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deep fried calamari |
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| Ingredients -
Serves 3 |
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Method |
6 calamari tubes
Plain flour
Salt and freshly ground pepper
500ml Grappolini Paneolio Extra Virgin Olive Oil
Lemon, cut into wedges |
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Cut the calamari tubes into ½ cm thick rings. Season the flour with
salt and freshly ground pepper. Pass the rings through the
seasoned flour and set aside for about 10 minutes. This gives
enough time for the flour to stick to the calamari. Then,
one by one, pass the calamari rings through clean water and
pass through the flour again.
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By using
this method we have created a double flouring. Meanwhile heat
the extra virgin olive oil to in a heavy based pan. To check
the temperature, drizzle a drop of water into the pan. If it
sizzles it means that the oil is at the right temperature. Pass
the calamari rings once more through water one at a time and
fry until crisp. Serve with lemon wedges. |
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| Using fresh calamari is the best guarantee
of tenderness. This type of batter, which I call the double
flour, absorbs less oil giving you a dried frittura, especially
when cooking with extra virgin olive oil. |
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