If you like calamari
but have never tried cooking it at home,
you'll be surprised at how easy it is!
Serves 4 as an appetizer.
1 1/2 pounds calamari, cleaned
and sliced into 1/4" rings
1/2 cup extra virgin olive oil
Juice and zest of 1 or 2 lemons (to taste)
1/4 to 1/2 tablespoon hot red chili flakes
(to taste)
1/4 to 1/2 cup Italian parsley, finely
chopped
Salt to taste
Bring large pot of water
to boil. Prepare an ice bath (big bowl
of ice water). Cook calamari for about
1-2 minutes, then plunge into ice bath.
Dress calamari with oil,
lemon juice and zest, chilies, and parsley.
Taste for seasonings, then add just a
pinch of salt if you think it needs it.
One of our favorite pastimes
in Rome is to pick a cafe on a beautiful
piazza or street, order a bottle (or four)
of the famous "local" white
wine -- Frascati -- and watch the bella
figura and dolce vita of the world wandering
by us.
Frascati is a straightforward
wine, light to medium bodied, with crisp
pear and citrus fruit and touches of herb.
The most prolific producer is (available all over the
U.S.), but there are many others as well.
Frascati generally retails for under $10,
and you should feel free to buy any that
you see without worrying about vintages.
Drink it young and well chilled -- this
is perfect warm weather sipping!
As an aperitif, Frascati
pairs well with all kinds of salty snacks.
We also like it paired with light Italian
appetizers, like the classic melon and
prosciutto, or antipasti. One evening
included an antipasto of calamari salad
that is a great match.
