Calamari with Pickled Peppers and Aioli
Calamari with Pickled Peppers and Aioli
Directions
- Place calamari in milk and refrigerate overnight.
- Whisk in a bowl flour, baking powder, cornstarch, ground pepper, oregano, and pepper.
- Heat oil in deep fryer to 350°. Drain calamari to remove excess milk. Then coat in flour mixture shaking off excess using a mesh strainer.
- Cook calamari for 2 minutes in oil to golden brown then drain excess oil. Top with a portion of peppers and green onion and a side of aioli.
Ingredients
- 1 lb Empire's Treasure® Calamari Rings & Tentacles, Lightly Dusted
- Brilliance® oil, for frying
- 1 1/2 cups Roma® All-Purpose Flour
- 1/2 cup West Creek® cornstarch
- 1/2 cup Nature's Best Dairy® Milk
- 1/2 tsp baking powder
- 1 tsp Roma® Oregano, dry
- 1/2 tsp Roma® Black Pepper, Ground
- 1/2 cup Garlic Aioli, (see recipe below)
- 1/4 cup Roma® sliced cherry peppers, for garnish
- 1/4 cup Roma® sliced banana peppers, for garnish
- 1/4 cup Peak Fresh Produce® Onion(s), Green, for garnish
Piancone® Garlic Aioli
Directions
- In a blender or food processor add yolk, garlic, salt, lemon zest, and lemon juice. Then puree.
- Slowly drizzle in olive oil to form emulsification. Thin with small amounts of water if needed.
Ingredients
- 4 ea Peak Fresh Produce® Garlic, Clove(s)
- 1 tsp water, if needed to thin
- 1 ea Nature's Best Dairy® egg yolk
- 1/2 tsp Magellan® sea salt
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest
- 3/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
