Chef's Recipes

Calamaretti with salsa aglio

Australian Gourmet Traveller recipe for calamaretti with salsa aglio by Canberra Italian restaurant Italian & Sons.

  • Serves 4
  • 15 mins preparation
  • 1 hr cooking
Calamaretti with salsa aglio
Calamaretti with salsa aglio

“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.


  • 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


  • 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