Calamari :
Oriolo, Prov of Cosenza
Fried Squid W/Breadcrumbs:
4 lb Fresh or frozen squid
3-4 cloves garlic (fine chopped)
2 Cups Breadcrumbs
1/4 Cup Olive or veg Oil
1/2 cup parsely, baisil
1 pinch oregano
3 Tblsp wine vinigar
1/4 cup dried peppers (peperocino)
heat oil In a skillet, add two cups of breadcrumbs, parsley.basil & oregano, 1/4 cup dried peppers, 3 or 4 cloves finely cut galic, salt-pepper to taste,4 tblsn wine vinegar & about 4 pounds of calamari that had been sauted seperatly in olive oil & salt. Toss this all together. Fry until brown.Serve on a plate with lemon wedges.
Jim Frega
Cleveland Oh.
Calamari Frita:
Nicastro, Prov of Catanzaro
Fried, Battered-Breaded Squid:
1 lb Fresh or frozen squid
1 cup Flour
1/2 Cup cornmeal or Breadcrumbs
1/2 Cup Olive or veg Oil
3 eggs
1 Tsp Perprika
1 Tsp Parsley
Basil, hot pepper flakes
salt and pepper to taste
Prepare batter, Milk, eggs(beaten)salt, Pepper, parsely, ect. Mix well in bowl>
Prepare breading. Mix flour, Breadcrumbs(or cornmeal)Hot pepper, salt, pepper
basil (to taste) add perprika. Grated cheese can be added, but is optional.
Heat(about 1/2 inch) oil in pan.Dip pieces of calamari in batter that breding and hand patt breading so it sticks well.Fry in the oil untill golden brown.
Rose Morrelli
Cleveland Ohio
Fried Smelt:
Oriolo, Cosenza
Fried, Battered Smelt:
1 lb Smelt
2-4 eggs(beaten)
1 cup Flour
1 tsp Hot pepper flakes
1/4 cup cornmeal
salt-pepper to taste
Clean smelt, by gutting and removing innards (leave heads on)
Prepare batter, Milk, eggs(beaten) salt, Pepper, parsely, ect. Mix well in a bowl.
Prepare breading... In a papper bag. Mix flour, Hot pepper flakes, salt, pepper
Heat(about 1/2 inch) oil in pan. Dip Smelt into batter then put in papper bag with flour and breadding and shake well, until smelt is thouroly covered.
.Fry in the heated oil untill golden brown. Place fried smelt an a paper towell and sprinkel both sides with cornmeal.
Carmella Barone Frega
1885-1978
Oriolo, Cosenza Calabria
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