Off The Menu by LINDA GARSON photography by INGRID KUENZEL
We received an email from a reader who wrote:
“It would be wonderful if you could get me the recipe for Calamari at Buon Giorno Restaurant on 17th Avenue S.W. They make the best Calamari I have ever tasted. It is different than most because it is in a tomato based sauce. It is so good.” —Christine R. Many thanks to May and Claudio Carnali at Calgary’s Buon Giorno, for sharing the recipe for their calamari. Now we all want to eat it!
8
Buon Giorno Ristorante Italiano’s Calamari Napoletana Serves 2
225 g squid tubes (we like to use the size U/10) 1 cup flour to coat the squid tubes To taste salt Canola or corn oil for deep frying 1 Tbs (15 mL) olive oil 1-2 cloves garlic, diced Chili flakes 1 cup (240 mL) good tomato sauce (preferably made with San Marzano tomatoes)
1. Thaw squid (if frozen) and cut tubes
4. In another skillet sauté the garlic and the chili flakes in a tablespoon of olive oil until the garlic becomes slightly browned, and then add the tomato sauce and simmer for 5 minutes.
5. When canola/corn oil is at
temperature dip the calamari into the flour and deep fry until crispy.
6. Drain excess oil on a napkin and then add to the hot tomato sauce.
7. Toss a few times until the
calamari is coated, and then plate.
into slices approximately 8 mm thick.
2. Place flour in a bowl, and season with salt.
3. Place canola or corn oil in a deep frying pan and heat to 375º F.
If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at culinairemagazine.ca/contact-us, and we’ll do our very best to track down the recipe for you!