Fritto Misto with Two Mustard Sauce

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Last Minute Kitchen Counter Dinners

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
12 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 35 min
Inactive Prep: --
Cook: 12 min
Total:: 47 min

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Ingredients

For the sauce:

1/3 cup honey mustard
1/3 cup Dijon mustard
1/4 cup Champagne vinegar
2 teaspoons black or yellow mustard seeds, toasted
1 teaspoon minced shallots
Sea salt

For the batter:

1 cup uncooked Arborio rice
1 cup semolina
3 cups all-purpose flour
2 tablespoons salt
1 teaspoon freshly ground pepper
1 pound cleaned calamari (not giant squid)
2 cups assorted mushrooms of your choice, cleaned, trimmed, and sliced if large
1 medium fennel bulb, sliced lengthwise 1/8-inch thick
1 lemon, very thinly sliced (discard ends)
Buttermilk, for moistening
Peanut or canola oil, for deep-frying

Directions

Sauce:

Whisk together mustards, vinegar, mustard seeds, and shallots. Add salt, to taste.

Batter:

Grind the rice in a blender until very fine. In a bowl, stir together the ground rice, semolina, flour, salt, and pepper.

Fritto Misto:

Heat several inches of oil to 375 degrees F in a deep fryer or a wide, deep, heavy pot. Preheat the oven to 200 degrees F.

Slit the calamari bodies open so they lie flat. Place calamari (bodies and tentacles), mushrooms, fennel, and lemon in separate bowls. Toss each with enough buttermilk to moisten them. Dip the calamari generously in the rice batter, using enough to fully coat.

Working in batches (it's important not to overcrowd the pot), fry until golden brown and crisp, and then transfer to a tray lined with paper towels. Season immediately with salt. Transfer to a low oven to keep warm. Repeat with remaining calamari.

Coat and fry the mushrooms, fennel, and lemon slices in the same way, working in batches and transferring them to the low oven as they are done.

Put a generous pool of mustard sauce on each plate, then top with an assortment of fried squid, mushrooms, fennel, and lemon.

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Comments & Reviews

recipe Fritto Misto with Two Mustard Sauce
Catherine bronx, NY 07-13-2007
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I couldn't stop myself
Rated: 5 stars out of 5

The were oh so good. My family and I couldn't stop eating these because they were soo good! Oh but I couln't do the mustard... sauce though.Read more
recipe Fritto Misto with Two Mustard Sauce
KATHY MACUNGIE, PA 03-04-2007
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THE BEST
Rated: 5 stars out of 5

THIS IS THE ULTIMATE FRIED CALAMARI COATING. I'VE TRIED MORE THAN I CAN REMEMBER, BUT THE ARBORIO RICE AND SEMOLINA FLOUR... ADDITION MAKES IT THE CRISPIEST EVER. I'VE EVEN MADE IT, FROZEN IT AND REHEATED IT IN A HOT OVEN, AND IT WAS AS GOOD AS THE FIRST TIME...Read more
recipe Fritto Misto with Two Mustard Sauce
Anonymous 08-03-2006
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Huh?
Rated: 2 stars out of 5

Okay, I haven't accually tried this, but I clicked on it when I saw the "Last Minute Dinners" thing. Who has calamari and... fennel just lying around? Not Me!Read more
recipe Fritto Misto with Two Mustard Sauce
LORILEI Belvedere, CA 01-24-2005
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Fantastic
Rated: 5 stars out of 5

This really was great! This was my first time making calamari and was inspired to make it based on a picture in Nigella... Lawson's "Nigella Bites" cookbook. Her batter was cornstarch, salt & pepper. I decided to search on this website first before making it and found this recipe. I already had the arborio/flour mixture in my freezer from another of Michael's recipes and so decided to try his recipe instead. I used blanched green beans and sweet onion rings instead of fennel and lemons. This dish was great!Read more
recipe Fritto Misto with Two Mustard Sauce
GLENN Worcester, MA 12-05-2004
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Verdini's party
Rated: 5 stars out of 5

Raves on the excellent texture and lightness of the flour coating. Arborio rice is now in my repetoire for dusting fried... foods. I also followed and enjoyed the results of flattening the calamari rather than cutting into rings.Read more
recipe Fritto Misto with Two Mustard Sauce
MARK albany, CA 10-23-2004
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Chili That Works
Rated: 5 stars out of 5

This chili was superb, a full meaty texture and a great taste. It reminded me alot of Chili Colorado, everyone I shared it... with loved it. Be prepared, the jalapenos may get up and bite you!Read more