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Calamari Steaks with Lemon Caper Sauce and Broccolini
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This seafood dish is unlike anything you’ve had before.
|4 frozen calamari steaks, thawed|
|1 tablespoon bottled capers in brine, rinsed and drained|
|1 lb broccolini, trimmed|
|1 tablespoon fresh lemon juice|
|1/4 cup finely grated Parmigiano-Reggiano cheese|
|3 cloves garlic, crushed in a garlic press|
|3 tablespoons flour|
|2 tablespoons unsalted butter|
|2/3 cup water|
|4 tablespoons olive oil|
|1/4 teaspoon salt|
|1/4 teaspoon black pepper|
|1 tablespoon water|
|1/4 teaspoon dried hot red-pepper flakes|
|Lemon wedges, for garnish|
- Pour 2 tablespoons of olive oil in a heavy skillet. Bring skillet to medium heat. Once hot, add red pepper flakes and garlic. Stir regularly for 30 seconds, until contents are golden brown. Add broccolini to skillet, coat evenly with oil. Add 1/3 cup water and cover skillet. Cook for 8-10 minutes. Transfer skillet contents to a large plate and cover with foil to keep warm.
- Pour remaining olive oil into a separate skillet. Bring skillet to high heat. While skillet is heating up, combine Parmigiano-Reggiano cheese, black pepper and flour in a mixing bowl. In a separate bowl combine, add egg and 1/3 cup water, lightly beat ingredients together. Dredge calamari steak in flour mixture, shake off excess and dip in egg mixture. Repeat with remaining calamari steaks. Place battered calamari steaks in the hot skillet. Saute for 90 seconds, turning steaks only once. Transfer calamari steaks to broccolini plate, cover to keep warm.
- Pour out liquid fat from calamari skillet. Add butter, capers and lemon juice to skillet. Bring skillet to medium heat and cook for 45 seconds. Pour lemon caper sauce over calamari steaks to serve.
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