Recipe provided by: Nicolino Trattoria Italiana
1/2 c. of Butter (1 cube)
“Splash” of Boeger Pinot Gris (1/2 glass)
Juice of 1/2 Lemon
1 T. Capers
“Sprinkle” of Fresh Parsley
Salt & Pepper (white) to taste
In a medium size pan, melt butter. Add wine, lemon juice, capers, parsley, and salt & pepper. Cook and reduce mixture to half.
“Light” Oil (vegetable oil)
Sliced Fresh Mushrooms
Sliced Raw White Onion
Butterfly the calamari steak into two equal portions. Place calamari fillets in egg wash mixture, making sure to cover the entire steak. Transfer egg washed steak into flour, and coat. Place battered steak(s) into heated oil and lightly pan fry (approximately two minutes per side). Remove from pan, and place on serving plate. Garnish with freshly cut mushrooms and onion. Carefully pour wine reduction sauce over steak. Mangia!!
Serve with fresh vegetables and a glass of Boeger Pinot Gris