Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fried Calamari with Peperoncini Mayonnaise
Fried Calamari with Peperoncini Mayonnaise
(Calamari Fritti con Peperoncini Maionese)
6 to 8 drained bottled whole green peperoncini
1/2 cup mayonnaise
1 lb cleaned squid, preferably small
6 to 7 cups extra virgin oil
3/4 cup rice flour

Special equipment: a deep-fat thermometer
Halve peperoncini and discard stems and seeds.

Rinse and pat dry, then mince enough to measure 1/4 cup.

Stir into mayonnaise in a small bowl.

Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick.

Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch wide rings, then reserve separately on paper towels.

Heat 2 inches olive oil in a 4 to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390F on thermometer.

Preheat oven to 200F.

While olive oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.

Dredge a small handful of squid rings in flour mixture, tossing to coat well.

Transfer to sieve and shake over other bowl to remove excess flour.

Return excess flour to first bowl.

Fry floured rings in olive oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.

Coat and fry remaining rings in about 3 more batches in same manner, returning olive oil to 390F between batches.

Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.

Coat and fry tentacles in 2 or 3 batches until golden, about 1 and 1/2 minutes per batch, returning olive oil to 390F between batches and transferring as fried to paper towels, then to baking pan.

Serve with peperoncini mayonnaise for dipping. Makes 4 appetizer servings.
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