La ricetta dei calamari fritti è un classico per un mollusco che a Roma si trova tutto l’anno. Essendo una frittura possono essere sostituiti dalle seppie o addirittura dai totani che hanno le carni meno tenere e quindi costano un terzo. Quello che rende la ricetta romana è la presenza dei carciofi mammola, enormi e saporiti, ottimi da fare in fritti in pastella.
Il segreto per rendere croccante la pastella è dato dalla presenza di un liquido frizzante, sia esso birra o acqua minerale.
L’olio da utilizzare nella frittura deve essere abbondante abbastanza da coprire interamente le fettine altrimenti dovrete girarli. Ricordate sempre che può essere utilizzato almeno 5 o 6 volte e che va riciclato negli appositi punti presenti in ogni città e non buttato nello scarico del lavandino o del water.
Assolutamente consigliabile poi l’uso dell’alloro o della salvia (che potete parimenti friggere in pastella) e del peperoncino per rendere piccante il piatto.
Calamari fritti con carciofi
I calamari con carciofi sono fritti in pastella, uniti ai carciofi e presentati con limone e peperoncino piccante. Vediamo passo passo come farli. Potete sostituirli con i totani, che costano un terzo ma sono leggermente più duri.
Ingredienti
- 400 grammi calamari puliti
- 2 limoni interi
- q.b. sale
- q.b. olio di semi di girasole ad alto oleico
Per la pastella
- 200 grammi farina
- 300 centilitri birra
- q.b. sale
- q.b. spezie
- 1 cucchiaio olio di semi di arachide
- q.b. succo di limone
Istruzioni
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Per pulire il calamaro seguite le istruzioni per pulire le seppie che ho scritto qui, che vanno bene.
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Poi tagliate il corpo dei calamari ad anello, ed i loro tentacoli in 2 o 4 parti. Cercate di non fare le fettine troppo sottili, perché altrimenti non riusciranno a friggere senza seccarsi.
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Adesso, fondamentale è mettere i calamari in frigorifero. Devono andare in padella freddi. Questo perchè in cottura devono restare sotto i 65-70 gradi o si seccheranno.
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Intanto che si freddano, preparate i carciofi. Come al solito, usiamo le mammole che sono i tipici carciofi romani. Li aprite a metà, togliete la barba interna con lo spelucchino, e poi li dividete ancora a spicchi.
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Sbollentiamo i carciofi. In acqua bollente dai 10 ai 15 minuti. Non oltre se no si sfaldano. Poi immediatamente in acqua ghiacciata per lo shock termico.
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Prepariamo ora la pastella (nel link tutta la spiegazione completa). Mettiamo in una scodella la farina, la birra, il cucchiaio di olio evo, il succo del limone che spremete, il sale e le spezie. Mescolate bene aiutandovi magari con una frusta elettrica. Mettete la pastella a riposare almeno mezzora, per far si che gli ingredienti si amalgamino meglio.
Prepariamo la nostra frittura di calamari
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In un piatto mettiamo la farina ed uno per volta passiamo gli spicchi di carciofo e gli anelli di calamari nella pastella. Ci deve essere un velo di pastella altrimenti rischiate ci sia più olio sul pezzo di totano o di carciofo.
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Mettete una padella con abbastanza olio di girasole ad alto oleico da coprire completamente tanto i pezzi di calamaro quanto le fette di carciofo. Deve raggiungere la temperatura di almeno 160° ma non più di 190°; se sarà inferiore i carciofi si impregneranno d'olio, se sarà troppo superiore si brucerà l'olio.
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Su un piatto mettete un foglio di carta assorbente preparandone almeno un altro paio da usare quando il primo sarà impregnato. Poi, un pezzo alla volta, passate i pezzi di carciofo e quelli di calamaro, prima nella farina e poi nell'olio bollente. Devono stare pochi secondi fino ad assumere un colore dorato.
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Presentate a tavola con un paio di spicchi di limone, magari anche con la salvia fritta, che sempre dovete passare nella pastella.
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