cookRose Pistola’s Calamari Cakes

From: Saveur
SERVES 4

1 cup cleaned squid tentacles
2 cups fresh bread crumbs
4 tbsp. Three-Cheese Mixture
4 cloves garlic, minced
4 tbsp. finely chopped parsley
Salt and freshly ground black pepper
1 egg
4 tbsp. olive oil

Place tentacles in a food processor, then pulse 6 times for a finely chopped consistency. Transfer to a bowl; add bread crumbs, cheese, garlic, 3 tbsp. of parsley, salt and pepper to taste, and egg. Mix well.

Wet hands to prevent mixture from sticking. Form several round "cakes" 2"–3" wide. Fry cakes in hot oil in a large skillet for about 3 minutes per side or until browned. Drain on paper towels. To serve, garnish with remaining parsley.

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