Calamaretti with salsa aglio


  • Serves 4 people

  • For deep-frying: vegetable oil
  • 150 ml extra-virgin olive oil
  • To serve: juice of 2 lemons, plus wedges
  • 600 gm small calamari, cleaned and scored, cut into 5cm pieces
  • For dusting: seasoned plain flour
  • 2 bunches small rocket, trimmed
  • Salsa aglio
  • 2 tbsp extra-virgin olive oil
  • 1 small floury potato, such as sebago, coarsely chopped
  • ½ onion, coarsely chopped
  • 90 gm young garlic, coarsely chopped (see note)
  • 250 ml (1 cup) vegetable stock
  • 70 gm mascarpone
01   For salsa aglio, heat oil in a saucepan over medium heat, add potato and onion, sauté until starting to soften (5-7 minutes). Add garlic, stir occasionally until starting to soften (4-5 minutes). Add stock, reduce heat to low, simmer until potato is very soft (30-40 minutes), remove from heat, cool slightly. Process in a food processor until just smooth, season to taste, fold through mascarpone and set aside.
02   Whisk olive oil and lemon juice in a small bowl, season to taste and set aside.
03   Preheat oil in a deep-fryer or deep-sided frying pan to 200C. Dust calamari in seasoned flour, shake off excess and deep-fry in batches until golden (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with salsa aglio and rocket drizzled with dressing.
Note Young garlic is available from select greengrocers. If unavailable, use half the amount of regular garlic.

This recipe is from the January 2010 issue of Australian Gourmet Traveller.
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