CALAMARI

1.     INTRODUCTION

History suggests that marinara sauce was invented on Neapolitan ships in the 16th century. When you squish the tomatoes rather than a can of them, the sauce lasts longer and comes out slightly chunky. When the tomato chunks and the olive oil combine, the sauce becomes thicker.

2.     MATERIALS AND METHODS

Materials:

·      6 Squid; cleaned and bodied cut into rings

·      150 ml single cream

·      3 egg yolks

·      2 t grated parmesan

·      2 t plain flour

·      1 clove garlic

·      1 tsp dried oregano

·      Oil

·      Salt

Equipment:  

·      Pan

·      Teaspoons 

·      Drying rack

Preparation:

1.     Pour the cream into a large bowl and set in the egg yolk, cheese flour, garlic and oregano to make a smooth batter. Season with freshly ground black pepper.

2.     Heat enough oil in a deep pan for deep-frying. When hot enough oil should be 160-180 degree Celsius.

3.     Dip the squid rings and tentacles into the batter, one at a time and put into the oil.

4.     Fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately, sprinkled with salt.

3.     RESULTS AND DISCUSSION

The recipe went very well and was a fun one to do, since it created such a flavor for a simple recipe.

4.     CITATION

In-class recipe