Fried Squid With Anchovy Dressing And Parsley Pesto Recipes

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FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO



Fried Squid with Anchovy Dressing and Parsley Pesto image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 17

1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper
2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper
1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings

Steps:

  • Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
  • In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
  • In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA



Baked Squid With Garlic-Anchovy Pasta image

I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994.

Provided by Skypoodle

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large
1 cup dried breadcrumbs, plain (about 4 oz.)
1 teaspoon oregano, crumbled
1 teaspoon fresh ground pepper
1 teaspoon salt
1/2 cup olive oil, divided
1 garlic clove, minced
1 teaspoon anchovy paste
8 ounces capellini, dried (or other thin pasta)
1 tablespoon unsalted butter
1 lemon, cut into wedges for serving

Steps:

  • Preheat the oven to 450°F.
  • Bring a large saucepan of salted water to a boil.
  • In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
  • Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
  • Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
  • Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
  • Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
  • Make a bed of pasta on a platter or plates and mound the squid on the pasta.
  • Serve with lemon wedges.

Nutrition Facts : Calories 751.1, Fat 34.8, SaturatedFat 6.7, Cholesterol 405.7, Sodium 932.2, Carbohydrate 70.8, Fiber 4.5, Sugar 2.7, Protein 38.6

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