Name: Calamaretti with salsa aglio
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 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

“Would you please ask the team at Canberra’s Italian and Sons to share the recipe for their wonderful calamaretti with salsa aglio? It is simply delicious.”

Tracey Di Marco, Breakfast Point, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

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

Method

Main

1.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.

2.Whisk olive oil and lemon juice in a small bowl, season to taste and set aside.

3.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.

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
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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