Good Day Cafe: brown bag fried calamari - KMSP-TV

Good Day Cafe: brown bag fried calamari

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TV host and chef Vic Rallo take viewers of his new show, Eat! Drink! Italy! on a weekly tour of Italy's food and wine.

On Wednesday, he stepped into the Good Day Cafe to prepare brown bag fried calamari.

HomemadeFried Calamari by Vic Rallo

ServingSize: 4

Ingredients

2lbsfrozen or fresh calamari tubes and tentacles

1gallon blended oil for frying

½-3/4cup flour

saltand pepper

1lemon, cut into halves

1. Defrost and clean calamari, separating thetubes from the tentacles . Cut off wings and be sure tubes have no cartilageremaining inside.

2.Once calamari is clean, cut calamari tubes into thin, even ribbons. Cuttentacles in half.

3.Put 1 gallon of blended olive oil into 8-quart or larger pan, and heat onstove-top  at high heat.

4.Put flour into a heavy-duty brown paper bagwith salt and pepper to taste.

5.Add sliced calamari to bag and shakeenthusiastically. Have fun!

6.Whenoil is hot, test it with a pinch of flour. If oil bubbles, then the oil is hotenough.

7.Ripopen bag and carefully add calamari to the hot oil. Note: When you add calamarito the oil, it will make the oil bubble and increase the likelihood of comingout of the pot. Please use caution.

8.After all of the calamari is in the oil, usea spider to keep calamari submerged. Cook for approx. 1-1.5 minutes or untilcrispy and browned.

9.Remove calamari from oil and place on paper towel or brown paper bag to absorbexcess oil.

10.Immediately put calamari on serving plate,season with pinch of salt and pepper, garnish with fresh half lemon.

11.Open a bottle of acidic Italian white wineand enjoy!

JerseyTomato Bruschetta

Ingredients:

"Makesure all of your products are fresh-they must look and smell good! And I alwaysadvise to cook by taste."

1pound rigatoni

5ripe Roma tomatoes

2ripe red onions

1handful of fresh basil

1clove garlic

1 cupFava beans

1 earof corn, shredded

3tablespoons Extra Virgin Olive Oil ("Don't be shy with the oliveoil!")

Blackpepper, sea salt and Parmigiano-Reggiano (to taste)

Directions:

1.Cook pasta according to directions. Put pasta aside (can be room temperature)

2.Chop the tomatoes, onions, basil and garlic. Toss into bowl.

3.Toss in the corn and Fava beans. Top with olive oil, black pepper and sea salt.Mix together.

4.Add pasta to the bowl. Top with Parmigiano-Reggiano. Serve!

 

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