Crispy Calamari with Pesto Mayonnaise

Name: Crispy Calamari with Pesto Mayonnaise
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 1 ⁄ 2 cups extra-virgin olive oil; 4 cloves garlic; 2 tbsp. lemon juice; 1 tbsp. Dijon mustard; 1 tsp. kosher salt; 1 egg yolk; 1 cup packed parsley; 1 cup packed basil; 1 ⁄ 4 cup toasted pine nuts; Canola oil, for frying; 1 1 ⁄ 3 cups Wondra flour; 1 ⁄ 3 cup cornstarch; 1 ⁄ 3 cup chickpea flour; 1 lb. cleaned calamari, heads cut into 1/4″-wide rings; 2 cups milk; 1 cup cauliflower florets; 1 ⁄ 2 cup canned chickpeas, drained and rinsed; 2 tbsp. finely chopped preserved lemon rind (optional); 2 tbsp. finely chopped lemon segments; 1 tbsp. kosher salt; 1 tsp. Aleppo pepper or paprika; 1 ⁄ 2 tsp. each ground cinnamon, ground cumin, ground ginger, sweet paprika, ground lime powder (optional), and ground black pepper; 1 ⁄ 4 tsp. ground coriander; 1 ⁄ 4 tsp. ground fennel seed; Mixed greens, for serving

Serves
serves 8

TODD COLEMAN

Ingredients

FOR THE PESTO MAYONNAISE:

1 ¹⁄₂ cups extra-virgin olive oil
4 cloves garlic
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 egg yolk
1 cup packed parsley
1 cup packed basil
¹⁄₄ cup toasted pine nuts

FOR THE CALAMARI:

Canola oil, for frying
1 ¹⁄₃ cups Wondra flour
¹⁄₃ cup cornstarch
¹⁄₃ cup chickpea flour
1 lb. cleaned calamari, heads cut into 1/4″-wide rings
2 cups milk
1 cup cauliflower florets
¹⁄₂ cup canned chickpeas, drained and rinsed
2 tbsp. finely chopped preserved lemon rind (optional)
2 tbsp. finely chopped lemon segments
1 tbsp. kosher salt
1 tsp. Aleppo pepper or paprika
¹⁄₂ tsp. each ground cinnamon, ground cumin, ground ginger, sweet paprika, ground lime powder (optional), and ground black pepper
¹⁄₄ tsp. ground coriander
¹⁄₄ tsp. ground fennel seed
Mixed greens, for serving

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Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto

Ingredients

FOR THE PESTO MAYONNAISE:

1 ¹⁄₂ cups extra-virgin olive oil
4 cloves garlic
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 egg yolk
1 cup packed parsley
1 cup packed basil
¹⁄₄ cup toasted pine nuts

FOR THE CALAMARI:

Canola oil, for frying
1 ¹⁄₃ cups Wondra flour
¹⁄₃ cup cornstarch
¹⁄₃ cup chickpea flour
1 lb. cleaned calamari, heads cut into 1/4″-wide rings
2 cups milk
1 cup cauliflower florets
¹⁄₂ cup canned chickpeas, drained and rinsed
2 tbsp. finely chopped preserved lemon rind (optional)
2 tbsp. finely chopped lemon segments
1 tbsp. kosher salt
1 tsp. Aleppo pepper or paprika
¹⁄₂ tsp. each ground cinnamon, ground cumin, ground ginger, sweet paprika, ground lime powder (optional), and ground black pepper
¹⁄₄ tsp. ground coriander
¹⁄₄ tsp. ground fennel seed
Mixed greens, for serving

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Instructions

Step 1

Make the pesto mayonnaise: Heat oil and garlic in a 1-qt. saucepan over low heat, and cook until garlic is soft, about 4 minutes; remove garlic, set aside, and let oil cool. In a medium bowl, whisk together lemon juice, mustard, salt, and yolk until smooth; slowly drizzle in cooled oil, whisking constantly, until sauce emulsifies into a smooth mayonnaise. Puree mayonnaise, reserved garlic, herbs, and nuts in a blender until smooth; transfer to a serving bowl and chill.

Step 2

Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together Wondra, cornstarch, and chickpea flour in a bowl; set aside. Combine calamari, milk, cauliflower, and chickpeas in a another bowl; drain and transfer to flour mixture, tossing until coated. Working in batches, fry calamari, cauliflower, and chickpeas until golden brown and calamari is cooked through, about 2 minutes. Transfer to paper towels to drain, and then place in a large bowl and toss with lemon rind and segments, salt, Aleppo pepper, cinnamon, cumin, ginger, paprika, lime powder, black pepper, coriander, and fennel. Transfer to a large serving platter on top of mixed greens and serve with pesto mayonnaise on the side.