Fried Calamari Steaks
Soak the calamari steaks 12 to 24 hours prior to cooking in a container with enough buttermilk to cover steaks. Beat the eggs in a bowl and add salt and pepper to taste. In a separate pan, poor in the jar of Blumetti's Puttanesca and bring to simmer. Once simmered, keep medium warm for later use.
- 3 cups Italian Style bread crumbs ("Bella" is a good choice but any Italian style will do)
- Salt & Pepper
- 3 Eggs
- 1 ½ Extra Virgin Olive Oil
- Grated Regiano Parmigiano Cheese
- 1 fresh lemon
- 4 large Calamari Steaks ½ to 1 inch thick (These are fillets from very large squid, not the head & tentacles of the smaller more common squid. Ask your fish counter person)
- 1 jar "Blumetti's - Diavolo Puttanesca" pasta sauce
- ½ Gallon Buttermilk
Fill generously the bottom of a pan larger than the calamari steaks with the Italian bread crumbs. Heat a large skillet with enough olive oil to cover the bottom of the pan generously so that it would cover half the thickness of one of the calamari steaks. Oil needs to be hot so check heat by dropping in pinch of bread crumbs, if crumbs begin to sizzle and brown quickly, oil is ready. Dip the steaks in the egg mixture thoroughly then place in the bread crumbs. Flip the steaks in the bread crumbs until the steaks are as well covered as possible with the crumb mixture. Fry the steaks in the olive oil quickly until golden brown, turning over carefully so that the bread crumbs stay on the stakes. When the steaks are golden brown on each side (about 1 minute each side depending on thickness) remove and place finished steaks on plate. Slice into long pieces about 3 to 4 inch long sections. Place on the side of a dinner plate and top with the "Blumetti's Diavolo Puttanesca" sauce. Add the grated Regiano Parmigiano cheese, garnish sliced lemon wedge and add your choice of fresh salad to the plate.
Serves 4 adults.