Celebrity chef Donatella Arpaia emphasizes the art of cooking crispy, restaurant-style calamari at home. She advocates for a minimalist approach to breading, stating, "For me, less is more!" This philosophy highlights the significance of the seafood's natural flavor. Arpaia recommends using a blend of flours—70% double zero flour for its fine texture and 30% semolina to add some crunch. Her cooking methods are accessible, making it easier for home cooks to enjoy this seafood delicacy by mastering each step of the frying process.
"For me, less is more! I want the calamari to shine, not get lost in a heavy breading."
"It's all about the right balance of textures. I use about 70% double zero flour and 30% fine semolina flour."
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