The Campania coastline has provided an array of bountiful fish for its region’s inhabitants. Sardines, red mullet, sea bream, anchovies, squid and octopus, each and everyone has it’s own special place in the region’s cuisine.
Yet as often is the case in Campania, there was a clear distinction of what was destined for the noble and rich families, and what was destined for the poor. The rich would dine on the more prized fish such as bream, whereas the poor would dine on mussels, grey mullet anchovies and sardines. What began as necessity is now part of the proud cucina povera.
454g/1 lb of Squid 454g/1 lb
Scampi and or cooked king prawns
All purpose flour for coating
Vegetable oil for frying
Salt & black pepper, lemon wedges to serve
Clean and cut the squid into rings. Wash and clean the scampi. If you are unable to find fresh scampi, then king prawns will do. Coat the squid rings and sampi in flour, and shake off the excess. Heat plenty of oil for deep frying in a large frying pan over a medium heat. Carefully drop the squid rings and scampi for about 5 minutes until they are a golden. Try not to crowd the pan as it will make cooking the dish difficult and messy. Once cooked remove carefully and drain on paper towels to remove the excess oil. Sprinkle salt & black pepper, and serve hot with lemon wedges for squeezing. A Greco di Tufo such as Donna Elvira Aegidius Greco Di Tufo would be the perfect food match.