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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
  • 2 cups
    (500 mL)
    flour
  • 2 tsp.
    (10 mL)
    Salt
  • 4
    whole eggs
  • 4 Tbsp.
    (60 mL)
    table cream
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    LACTANTIA CREAM

    LACTANTIA CREAM

    $2.99 ea.

    473 ml - 1 L, SELECTED VARIETIES



  • Salad
  • 1
    Arugula
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 1 Tbsp.
    (15 mL)
    mezzo olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES



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

    UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml SELECTED VARIETIES



  • roasted red pepper dip
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    GAY LEA DIPS

    GAY LEA DIPS

    $2.49 ea.

    250 g SELECTED VARIETIES


  • 1
    lemon, cut into wedges
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    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


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

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