Calamari alla Piastra with Citrus Salad

"We like this as a nice alternative to traditional fried calamari," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "Paired with the citrus salad, it makes a nice light summer dish."

A lightly breaded calamari and citrus salad with upland cress.
Photo by Stuart Goldenberg.

Serves: 4

2 pounds of medium size fresh calamari ( Frozen works if you can’t find fresh)
2 cups unseasoned bread crumbs
1 cup parmesan cheese (Grated)
1 tb fresh sage (Chopped)
1 tb fresh rosemary (Chopped)
1 tb fresh thyme (Chopped)
Zest of 1 lemon
Salt and Pepper to taste
2 tb Olive Oil

1. Preheat a cast iron pan over medium heat
2. Mix all ingredients (except the calamari) in a bowl
3. Clean calamari if using fresh or ask fishmonger to do it for you
4. Bread cleaned calamari inside and out, shaking off excess
5. Add oil to cast iron pan
6. cook calamari 1-2 min per side or until golden brown
7. serve over citrus salad

Citrus Salad

2 oranges (cut into sections)
2 grapefruit (cut into sections)
1/2 head radicchio cut into strips
2 cups arugula
juice of one lemon
1/3 cup extra virgin olive oil
Salt and Pepper as needed

Combine all ingredients in a bowl and toss with lemon juice and olive oil. Season to taste.

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