Fried

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

paccheri pasta • calamari (amount depends on size; they shrink by about 50%) • round purple eggplant • To taste, Taggiasca olives • To taste, peanut oil • To taste, extra virgin olive oil • Piccadilly tomatoes • To taste, fresh oregano, rosemary, and thyme • To taste, vodka • For the zucchini cream: • zucchini • garlic clove •

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

flour (about 4 cups) • salt (about 2 to 2 1/2 teaspoons) • honey • extra virgin olive oil (about 1 1/2 tablespoons) • water or milk (about 2/3 cup) • eggs • Fresh or dry active yeast (enough for 500 grams/4 cups of flour) • peanut oil (about 8 1/2 cups) for frying the panzerotti • (For the filling:) • Tomato pulp, well drained, • balls of mozzarella, well drained • Anchovies in oil, well drained,

all-purpose flour (about 500 grams) • active dry yeast • golden raisins (about 100 grams) • salt (about 8 grams) • warm water (about 400 ml) • sunflower oil (about 1 liter) for frying • Granulated sugar,

cleaned squid (about 350 grams) • cleaned anchovies (about 350 grams) • cleaned shrimp (about 350 grams) • Whole wheat flour, • Sunflower oil, • Salt, • Lemon,

all-purpose flour (about 150 grams) • fine semolina flour (about 150 grams) • warm water (about 186 grams) • tomato purée (about 200 grams) • mozzarella cheese (about 100 grams) • anchovy fillets • peanut oil (about 1 liter)

calamari (800 grams) • All-purpose flour, • Vegetable oil for frying • Salt • For the Aioli Sauce: • garlic cloves • eggs • Juice of 1 lemon • White pepper, • Salt • Extra virgin olive oil

yellow cornmeal for polenta (about 250 grams) • water (1 liter) • Salt, to taste • Oil for frying • fresh pioppini mushrooms (about 200 grams) • sprigs nepitella (or omit if unavailable) • garlic clove • tomato sauce (about 200 grams) • Extra virgin olive oil

large potatoes • grated pecorino cheese (about 130 grams) • eggs • all-purpose flour (about 75 grams) • Black pepper, to taste • Fresh mint • Salt • Extra virgin olive oil • Breadcrumbs, • Vegetable oil for frying • Variation • Baking at 375°F (190°C) •

scallops • flour (about 16 grams) • egg • panko breadcrumbs (about 18 grams) • salt • Oil for frying,

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

large shrimp or prawns • calamari rings • medium potato • medium eggplant • zucchini • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • For the batter: • all-purpose flour (about 250 grams) • cold beer (about 180 ml)

mixed seafood (squid, small fish, shrimp, baby octopus, etc.) (about 800 grams) • Flour: 1 part all-purpose flour and 2 parts semolina flour • Even better if you use rice flour • Sunflower oil or oil suitable for frying • stainless steel sieve for dusting off excess flour and a slotted spoon for removing seafood from the oil • Large, deep pot • White, unprinted paper towels

battered calamari rings (about 250 grams) • Peanut oil • Salt

pumpkin (about 500 grams) • Arborio or Carnaroli rice (about 240 grams) • vegetable broth (1 liter) • butter (about 80 grams) • onion • carrot • zucchini blossoms • rice flour (about 100 grams) • cold sparkling water (200 ml) • high-oleic sunflower or peanut oil (1 liter)

calamari (500 g) • All-purpose flour, • Vegetable oil for frying, • Salt, to taste

large shrimp or small shrimp • calamari rings • cleaned anchovy fillets • zucchini • medium eggplant • medium potato • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • all-purpose flour (about 250 grams) • ice-cold sparkling water (about 180 grams)

cleaned calamari (500 grams) • semolina flour (about 150 grams) • extra virgin olive oil (about 700 ml) • Zest of 1 lemon • Chopped parsley, to taste • Salt, to taste

all-purpose flour (about 500 grams) • water (about 250 grams) • cake fresh yeast (about 0.6 oz or 17 grams) • sugar • salt • olive oil • cooked ham (about 150 grams) • mortadella (about 150 grams) • low-moisture mozzarella (about 400 grams) • Vegetable oil,

calamari • semolina flour (about 200 grams) • Peanut oil for frying, • Lemon, lime, or orange zest

Calamari 1 3/4 lbs (800 g) 🦑 • All-purpose flour 1 2/3 cups (200 g) • Fine salt, to taste • Peanut oil 🥜

anchovies (500 g); • calamari rings (1.3 kg); • shrimp (or prawns) (500 g); • Sunflower oil, as needed, for frying; • Semolina flour, as needed; • Salt; • Lemon juice (optional);

all-purpose flour (about 200 grams) • warm water (about 100 grams) • olive oil • fresh yeast (about 4 grams) • sugar • salt • Tomato sauce • Fresh basil • Cheese

calamari (about 500 grams) • semolina flour (about 100 grams) • Salt • Vegetable oil for frying

plus 3/4 cup all-purpose flour (about 250 g + 100 g) • ice-cold sparkling water (about 180 g) • large shrimp • small squid or calamari, or calamari rings • anchovies • eggplant • zucchini • potatoes • sage leaves • Peanut oil for frying • Salt, to taste • Parchment paper or paper

eggplant (about 1 kg) • tomato purée (about 600 ml)

eggplants • tomato purée • To taste, mild melting cheese (such as mozzarella or provolone) • Breadcrumbs • Hard-boiled eggs (optional) • Cooked ham (optional)