Wednesday, June 30, 2010
Fried Calamari with Skordalia
There's very little that I can add to introduce this recipe: it's pretty easy, it tastes of summer sea and the greek flavor of the skordalia will bring you right into the Mediterranean.
Skordalia is a mix of words: the greek σκόρδο (garlic) and the Italian "agliata", basically it's a sauce very similar to the Provençal aïoli and it tastes exceptionally good served together fried fish.
Ingredients (serves 4)
2 1/4 lbs. calamari, cleaned and cut into rings
1 cup durum wheat flour (semolina)
6 pints sunflower oil
1 3/8 cups beer
5 ozs. white toast bread
1/2 cup grounded almonds
6 garlic cloves
2 tablespoons red vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
First prepare the skordalia sauce. Soak the toast bread in water for some minutes then strain eliminating any excess liquid. Smash the garlic together with salt, vinegar. Mix to bread and puree with the help of a food processor adding olive oil and lemon juice in the meanwhile. Season with a bit of freshly grounded black pepper, cover and put in the refrigerator.
Mix together beer and semolina, whipping with a spoon until creamy. Soak the calamari rings in the mixture and fried in abundant and very boiling sunflower oil for about 4 minutes.
Serve hot together with the skordalia.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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