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Classico Olive Oil

Made with
Classico Olive Oil

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 25 minute(s)
3 cups vegetable oil
1/2 cup plain dry bread crumbs
1/2 cup all-purpose flour
1/2 tsp. cayenne pepper
3 Tbsp. finely chopped fresh parsley
1/2 tsp. salt
Grated peel of 1 lemon
6 cloves garlic, chopped
5 Tbsp. finely chopped fresh rosemary
2 ounces anchovy fillets in oil, chopped
1 Tbsp. lemon juice
3 Tbsp. Bertolli® Classico™ Olive Oil
1 cup Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 Tbsp. heavy or whipping cream
1 cup buttermilk
1 lb. calamari (mix of tentacles and bodies cut into rings)
1/2 small ciabatta bread, cut into 1/2-inch-thick slices, toasted

  • Heat vegetable oil in 3-quart heavy bottom saucepot over medium-high heat.
  • Meanwhile, combine bread crumbs, flour, cayenne pepper, parsley, salt and lemon peel in medium bowl; set aside.
  • Process garlic, rosemary, anchovys, lemon juice and olive oil in blender or food processor until smooth; set aside.
  • Heat Sauce with cream in 2-quart saucepot over low heat.
  • 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.
  • Evenly spread anchovy mixture on toast. Top with fried calamari, then drizzle with sauce mixture. Serve with remaining sauce mixture.