Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 50 minuti |
Ingredients
| 800 g | calamari |
| q.b. | re-milled semolina flour |
| q.b. | peanut seed oil |
| q.b. | of salt |
| 1 | Low-fat White Yogurt Sterilgarda |
| 1 | lemon |
| q.b. | parsley |
| 100 mL | tomato passata Sterilgarda |
| q.b. | extra virgin olive oil |
| q.b. | oregano |
| q.b. | ice |
| q.b. | water |
Preparation
- Wash the squid under cold water, removing the head, internal cartilage and skin.
- Cut the squid into slices, preferably of the same size.
- Place the squid in a bowl with cold water and a few ice cubes for about 10 minutes.
- Dry the squid and coat them in re-milled semolina flour.
- Take a pan and heat the extra virgin olive oil.
- Dip the squid in hot peanut oil and fry them until golden brown.
- Take some kitchen paper to remove the excess oil.
- Place the Sterilgarda Low-Fat Plain Yogurt and the extra virgin olive oil in a bowl.
- Add the lemon juice and parsley.
- Take another bowl and add the Sterilgarda Tomato Puree, salt, oregano, and extra virgin olive oil.
- Serve.
Place the ricotta, drained anchovies, crumbled tuna and grated parmesan in a bowl. Add the capers (rinsed previously with water), the breadcrumbs, the ...
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