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Calamari Fritti with Roasted Red Pepper Dip https://www.metro.ca/userfiles/image/recipes/calmars-frits-trempette-poivrons-rotis-5037.jpg PT20M PT03M PT23M
Heat oil to 375°F (190°C).Thaw calamari according to package instructions. Pat dry.In a bowl, combine flour and salt.In another bowl, mix eggs and cream together.Roll calamari in seasoned flour and dip into egg mixture. Drain excess liquid.Roll in seasoned flour once more.Sift flour occasionally.Fry calamari in oil approximately 1 minute per side.In a large salad bowl, toss arugula with olive oil, salt, pepper, and red wine vinegar.Divide salad among four plates, add fried calamari and roasted red pepper dip and decorate with a lemon wedge.
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sufficient quantity, canola oil for frying 340 g frozen calamari 2 cups (500 mL) flour 2 tsp. (10 mL) Salt 4 whole eggs 4 Tbsp. (60 mL) table cream Salad 1 Arugula 1 Tbsp. (15 mL) mezzo olive oil Salt and pepper to taste 1/2 tsp. (2 mL) red wine vinegar roasted red pepper dip 1 lemon, cut into wedges
Calamari Fritti with Roasted Red Pepper Dip

Calamari Fritti with Roasted Red Pepper Dip

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:03
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sufficient quantity, canola oil for frying
  • 340 g
    frozen calamari
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  • 2 cups
    (500 mL)
    flour
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  • 2 tsp.
    (10 mL)
    Salt
  • 4
    whole eggs
  • 4 Tbsp.
    (60 mL)
    table cream

  • Salad
  • 1
    Arugula
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    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

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    PRODUCT OF CANADA, CANADA No. 1 GRADE or 128 - 142 g PRODUCT OF CANADA OR U.S.A., SELECTED VARIETIES or 400 g PRODUCT OF GUATEMALA


  • 1 Tbsp.
    (15 mL)
    mezzo olive oil
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    SELECTION EXTRA VIRGIN OLIVE OIL

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    750 ml SELECTED VARIETIES



  • Salt and pepper to taste
  • 1/2 tsp.
    (2 mL)
    red wine vinegar

  • roasted red pepper dip
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  • 1
    lemon, cut into wedges
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Imprimer ma sélection

Preparation

Heat oil to 375°F (190°C).

Thaw calamari according to package instructions. Pat dry.

In a bowl, combine flour and salt.

In another bowl, mix eggs and cream together.

Roll calamari in seasoned flour and dip into egg mixture. Drain excess liquid.

Roll in seasoned flour once more.

Sift flour occasionally.

Fry calamari in oil approximately 1 minute per side.

In a large salad bowl, toss arugula with olive oil, salt, pepper, and red wine vinegar.

Divide salad among four plates, add fried calamari and roasted red pepper dip and decorate with a lemon wedge.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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