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Print this Recipe    Calamari 03

CALAMARI PROVENCALE
6 to 8 servings

4 pounds cleaned squid
Milk
2 eggs, well beaten
2 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground white pepper
Oil (for deep frying)
1/2 cup butter
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh garlic
1/4 cup butter
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup chopped green onion
1/2 cup quartered mushrooms
2 teaspoons fresh lemon juice
1 teaspoon dry vermouth
1 medium garlic clove, minced
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Place squid in large nonaluminum bowl and cover with milk. Let
stand 3 hours. Discard milk. Add eggs to squid and toss to coat.
Combine flour, 1 1/2 teaspoons salt and 1/2 teaspoon white pepper
in medium bowl. Dip squid into flour mixture, coating completely
and shaking off excess. Arrange in single layer on baking sheet
or tray. Pour oil into large saucepan or deep fryer and heat to
375F. Add squid in batches and deep fry until golden on all sides.
Drain well on paper towels. Melt 1/2 cup butter with parsley and
1/4 teaspoon chopped garlic in large skillet over medium-high heat.
Add fried squid and saute 3 to 4 minutes. Transfer to heated
platter(s) and keep warm. Melt remaining 1/4 cup butter in large
skillet over high heat. Add tomatoes, onion, mushrooms, lemon
juice, vermouth, garlic, thyme and seasoning and cook 3 minutes.
Spoon sauce over squid and serve.

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