Broiled Lobster with Herbed Breadcrumbs
Broiled Lobster with Herbed Breadcrumbs
November 14, 2017
Griddled Polenta Cakes with Ricotta and Roast Peppers
Griddled Polenta Cakes with Ricotta and Roast Peppers
November 14, 2017

Fried Calamari with Ricotta Salata and Sweet Hot Peppers

Fried Calamari with Ricotta Salata and Sweet Hot Peppers
ShareTweetSave
Fried Calamari with Ricotta Salata and Sweet Hot Peppers

Fried Calamari with Ricotta Salata and Sweet Hot Peppers

The temperature will go down when you add the squid. Wait for it to come back up to temperature before frying the next batch.

Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 4 Colavita Olive Oil; more as needed
 2 all-purpose flour
 1 ½ tbsp dried basil leaves
 2 tsp crushed dried rosemary
 kosher salt and freshly black pepper
 1 1/4 lb cleaned squid, cut into 1/2 inch rings, tentacles left whole
 3 crumbled ricotta salata
 1 cup sweet hot pepperoncini or jalapeno rings, drained
 Colavita Marinara Sauce, for serving
 lemon wedges, for servings

Directions

1

Position a rack in the center of the oven and heat to 200F.

2

Heat the oil to 380F to 400F in a large Dutch oven or heavy duty pot. If your oil gets too hot, gradually add more oil to the pot to bring the temperature down.

3

In a large bowl, combine the flour, basil, rosemary, 1 tsp. salt, and 1/2 tsp. pepper. Working in batches, toss the squid with two forks in the flour mixture.

4

Line a large sheet pan with paper towels and working in batches, fry the squid until crisp and light golden, about 2 to 4 minutes. Transfer to the sheet pan in the oven and repeat until finished, adding more oil as needed.

5

In a large shallow serving bowl, toss the squid with the ricotta salata and sweet hot peppers. Serve with the lemon wedges and marinara sauce.

Ingredients

 4 Colavita Olive Oil; more as needed
 2 all-purpose flour
 1 ½ tbsp dried basil leaves
 2 tsp crushed dried rosemary
 kosher salt and freshly black pepper
 1 1/4 lb cleaned squid, cut into 1/2 inch rings, tentacles left whole
 3 crumbled ricotta salata
 1 cup sweet hot pepperoncini or jalapeno rings, drained
 Colavita Marinara Sauce, for serving
 lemon wedges, for servings

Directions

1

Position a rack in the center of the oven and heat to 200F.

2

Heat the oil to 380F to 400F in a large Dutch oven or heavy duty pot. If your oil gets too hot, gradually add more oil to the pot to bring the temperature down.

3

In a large bowl, combine the flour, basil, rosemary, 1 tsp. salt, and 1/2 tsp. pepper. Working in batches, toss the squid with two forks in the flour mixture.

4

Line a large sheet pan with paper towels and working in batches, fry the squid until crisp and light golden, about 2 to 4 minutes. Transfer to the sheet pan in the oven and repeat until finished, adding more oil as needed.

5

In a large shallow serving bowl, toss the squid with the ricotta salata and sweet hot peppers. Serve with the lemon wedges and marinara sauce.

Fried Calamari with Ricotta Salata and Sweet Hot Peppers

Leave a Reply

Pin It on Pinterest