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• Calamari Gambino
  

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Calamari Gambino

This recipe is direct from the kitchen of the Gambino Family. It was an offer I couldn’t refuse!

Yield: 8 servings

• 2 pounds of calamari rings or steaks.
• 4 tbsp QCOM Tuscan Estate Extra Virgin Olive Oil
• 1 red bell pepper, thinly sliced
• 5-6 hot cherry peppers, cut & remove seeds
• 3/4 cup seasoned bread crumbs
• 4 cloves of garlic, minced
• 1/2 cup grated parmesan cheese
• 1 cup marinated artichoke hearts, cut into quarters if whole
• 1 egg, beaten
• 1 cup seasoned flour, season with salt/pepper & parsley
• salt/pepper to taste

Clean and dry calamari rings or if using steak cut into thin strips. Dip calamari rings or strips in egg then dredge in seasoned flour mixture. On medium heat, sauté garlic in the extra virgin olive oil being careful not to brown the garlic. Add the calamari and sauté until tender. Add thin slices of red bell pepper, cherry peppers, and artichoke hearts. Sauté until peppers are cooked. Next, add seasoned bread crumbs and mix. Add parmesan cheese and mix. Squeeze half of a fresh lemon over mixture. Add salt/pepper to taste. Chili flakes can be added to spice up the dish. Serve hot & enjoy.

- Dr. Dino Gambino

Wine pairing: Pinot Grigio or Pinot Gris.

©Copyright: Queen Creek Olive Mill