Vastese & Molise Pickled Calamari, Skate and Dogfish
Ingredients
- 1 kg Skate, Dogfish cleaned and cut into 5cm recctanges or 1 k of cleaned calamari
- Semolina or Regular 00 Flour to dust the fish/seafood before frying
- Olive Oil to fry the fish/seafood
- 1 L White Wine Vinegar
- 1/2 L Trebianno d'Abruzzo
Instructions
- Remove skin, clean and debone fish and cut into rectangular pieces. If using calamari, remove skin and clean
- Dusty in flour, shake off excess and fry in olive oil on both sides. Remove, drain on kitchen paper and add a sprinkle of salt.
- Warm the vinegar, remove from the heat, add the saffron and let it dissolve.
- In a ceramic dish, add the fish and cover with the vinegar solution. If you want to make the Vasto version, add a good splash of Trebbiano d'Abruzzo over the fish too for a real agrodolce flavour that those who may like a sweeter version may prefer. Marinate overnight or if you want to be authentic leave covered in the fridge for a week before serving.
- Serve as an antipasti with salad, a flavoured mayonnaise or sliced on bruschetta. In Autumn serve the calamari version on bruschetta with a lick of pumpkin cream.
- Keep in the fridge for up to 30 days.
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