Fried Calamari Appetizer Make restaurant-style fried calamari in your own kitchen. Made with fresh rosemary leaves, juicy anchovy fillets and rich buttermilk, these tasty little bites will keep you coming back for more. Serve them on crusty ciabatta bread with a drizzle of marinara and cream sauce and you have an instant party hit. 4 Servings 20 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 3 cups vegetable oil 1/2 cup plain dry bread crumbs 1/2 cup all-purpose flour, 1/2 tsp. ground red pepper 3 Tbsp. fresh parsley leaves, chopped 1/2 tsp. salt 1 peel of lemon,, grated 6 cloves garlic 5 Tbsp. fresh rosemary leaves 2 ounces anchovy fillets in oil,, chopped 1 Tbsp. lemon juice 3 Tbsp. Bertolli® Organic Olive Oil Light Taste 1 cup Bertolli® Vineyard Marinara with Merlot Wine Sauce 2 Tbsp. heavy cream 1 cup buttermilk 1 lb. fresh or frozen calamari,, cut into rings 1/2 small loaf ciabatta bread,, cut into 1/2-inch-thick slices, toasted Directions Step 1: Heat vegetable oil in 3-quart heavy bottom saucepot over medium-high heat. Step 2: Meanwhile, combine bread crumbs, flour, cayenne peppers, parsley, salt and lemon peel in medium bowl; set aside. Step 3: Process garlic, rosemary, anchovys, lemon juice and olive oil in blender or food processor until smooth; set aside. Step 4: Heat sauce with cream in 2-quart saucepot over low heat. Step 5: Dip calamari in buttermilk, then bread crumb mixture. Fry calamari, in batches in hot oil, 2 minutes or until golden and crispy. Remove and drain on paper towels. Step 6: Evenly spread anchovy mixture on toast. Top with fried calamari, then drizzle with sauce mixture. Serve with remaining sauce mixture. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Arugula & Goat Cheese Salad Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
