FRIED CALAMARI CROSTINI
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 25 minute(s)
Ingredients:
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
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Directions:
- 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.
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