In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Calamari Provencale
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- #51923
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds cleaned squid
milk
2 eggs, well beaten
2 cups all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
oil (for deep frying)
1/2 cup butter
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh garlic
1/4 cup butter
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup chopped green onion
1/2 cup quartered mushrooms
2 teaspoons fresh lemon juice
1 teaspoon dry vermouth
1 clove garlic, minced
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
directions
Place squid in large non-aluminum bowl and cover with milk. Let stand 3 hours.
Discard milk. Add eggs to squid and toss to coat.
Combine flour, 1 1/2 teaspoons salt and 1/2 teaspoon white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray.
Pour oil into large saucepan or deep fryer and heat to 375 degrees F. Add squid in batches and deep fry until golden on all sides. Drain well on paper towels.
Melt 1/2 cup butter with parsley and 1/4 teaspoon chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter(s) and keep warm.
Melt remaining butter in large skillet over high heat. Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes. Spoon sauce over squid and serve.
added by
summerpie
nutrition data
Nutritional data has not been calculated yet.
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