Wednesday, 18 June 2014


Fried Calamari with Spicy Tomato Sauce and Fried Capers
by Robert Schneider
1 lbs. fresh calamari tubes and tentacles
1 cup flour
1 cup tomato sauce recipe
1 tsp. cayenne pepper
1 T red pepper flakes
1 T garlic minced
2 T capers
1 T olive oil
Oil for frying
1 Salt and pepper
1 lemon

Cut the tubs of the calamari into circles.  In bowl mix flour, salt, pepper and cayenne pepper. In pot heat oil.  In a sauce pan heat olive oil, to hot oil add red pepper flakes and garlic.  Sauté for 1 minute and add tomato sauce.  Bring to a boil and turn down heat.    When oil is hot add calamari to flour and coat.  Transfer calamari to a sifter and shake off excess flour.  Add calamari to oil slowly and stir with slotted spoon.  Cook for 3 minutes, remove and put on plate with a paper towel season with salt, and squeeze lemon juice all over the calamari.  Place capers in the slotted spoon and put in oil slowly making sure caper stay on spoon, but are coved with hot oil.  Fry for 1 minute.  On dish add calamari and sprinkle capers on top.  Add crushed red pepper flakes to the tomato sauce and serve.

by Robert Schneider
2 32oz cans of whole peeled tomatoes
1 can tomato paste
1 large onion large dice
½ cup white wine
1 cup water
5 cloves garlic
2 T olive oil
2 T dried oregano
2 T dried basil
2 large bay leaves
1 T sugar
1 T red pepper flake
Salt and pepper

In large pot heat oil.  Add onion and whole garlic, season with salt and pepper.  Cook for 3 to 5 minutes.  Add wine and cook for 3 minutes.  Add tomato paste and stir.  Add tomatoes (crushing them with your hands). Fill each tomato can with a ½ cup of water and add to pot. Use a stick blender to puree, or add to a blender in batches if needed.   Add in oregano, red pepper, bay leaves, basil, sugar and salt and pepper.  Cook for 2 hours stirring every 15 to 20 minutes.  Remove bay leaves.  Taste and season to taste.*18/06/2014