Buttermilk Squid Fritto and Salsa Rossa- Chef Recipe by Nathan Johnston

Ingredients

6 whole squid tentacles, cut in half
1L buttermilk
10g black pepper
15g fennel seeds
15g mustard powder
25g salt
3g paprika
1g turmeric
500g gluten-free plain flour

Salsa rossa:

200g roasted red capsicum
100g toasted whole blanched almonds
6 garlic cloves roasted in oil
30mL red wine vinegar
100g Grana Padano
Salt
2 lemons

Method

Flour:

Toast fennel and pepper in a pan until aromatic.

Blitz fennel and pepper on high for 1 minute.

Add the remaining spices and salt and blitz again until combined.

Place flour in bowl, add to the spice mix flour and combine well.

Squid:

Cut tentacles in half with scissors and soak in buttermilk for 24 hours.

Heat fryer to 170 C.

Two hours before frying, remove squid from milk and add to the flour mix, agitate the squid in the flour to re-coat every half an hour.

Remove excess flour and fry for 3-5 minutes; drain and season with salt, ready to serve.

Salsa rossa:

Pre heat oven to 220 C and roast capsicums until soft.

Place capsicums in a bowl, cover with cling film, and allow to sweat until cool. Peel and deseed capsicums.

Reduce heat of oven to 150 C. Toast almonds for 19 minutes; allow to cool.

In a blender, blitz the almonds and the Grana Padano until coarse, add the capsicum and garlic and pulse until the capsicums are broken down, but the nuts and cheese resemble bread crumbs.

Remove from the blender, add vinegar and salt to taste. Add a squeeze of lemon juice if needed.

Cut lemon cheeks or wedges .

To serve:

Place a large spoon of salsa rossa on plates, divide the fried squid and serve with lemon.

Recipe provided by Stelo at Pierre's