Crispy Gorgonzola Calamari Steak with Olive-Caper Cream Sauce
Indulge in this delightful Crispy Gorgonzola Calamari Steak, perfectly breaded and fried until golden brown, complemented by a rich and creamy olive-caper sauce. This dish brings together the unique texture of calamari with savory cheese and the bright notes of lemon and fresh herbs. Ideal for a sophisticated dinner or an impressive appetizer, this recipe is easy to follow and guarantees to impress your guests with its exquisite flavors and delightful presentation. Serve it on a bed of lightly dressed greens or alongside your favorite pasta for a complete meal.
1
Servings
N/A
Calories
18
Ingredients
Ingredients
Calamari steak
1 (cleaned and patted dry)
Progresso breadcrumbs
1 cup
Egg
1 (beaten)
Heavy cream
1 cup (mixed 1/3 with half-and-half)
Gorgonzola cheese
2 tablespoons (crumbled)
Pecorino Romano cheese (Parmesan)
2 tablespoons (grated)
Dried oregano
1 teaspoon
Dried basil
1 teaspoon
Chili flakes
1 pinch
Lemon juice
2 tablespoons
Fresh basil
1 pinch (chopped in strips)
Capers
20
Kalamata olives
3 (cut in half)
Onion
1 tablespoon (finely chopped)
Salt
to taste
Pepper
to taste
Marinara sauce
1/8 cup (to make sauce pinkish)
Oil
for shallow frying
Instructions
1
In a small bowl, beat together the egg, 1/4 cup of the cream mixture, dried oregano, dried basil, chili flakes, 1 tablespoon of grated Pecorino Romano cheese, and a pinch of salt and pepper until well combined.
2
Dry the calamari steak with paper towels and dip it into the egg mixture, ensuring it is well coated.
3
Press the calamari steak into the Progresso breadcrumbs, making sure to coat both sides thoroughly and pressing the crumbs in with the heel of your hand for better adherence.
4
Heat oil in a medium frying pan over medium heat. Once hot, carefully add the breaded calamari steak to the pan.
5
Fry the calamari steak for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside on a paper towel to drain excess oil.
6
In a separate pan, sauté the chopped onion, capers, and Kalamata olives over medium heat until the onion becomes translucent.
7
Once the onion is ready, reduce the heat and add the remaining cream mixture, crumbled Gorgonzola cheese, remaining Pecorino Romano cheese, fresh basil strips, lemon juice, and marinara sauce. Stir gently until the cheeses are melted and the sauce is well combined. Adjust salt to taste.
8
If the sauce thickens too much, you can add a splash of water or more cream to reach your desired consistency.
9
To serve, either heat the fried calamari steak in the oven for 1 minute to warm or pour the hot sauce over the top. Enjoy your delicious crispy calamari steak!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Gorgonzola Calamari Steak with Olive-Caper Cream Sauce?
It is a breaded and fried calamari dish served with a rich sauce made from cream, Gorgonzola, olives, and capers.
What is the main protein in this recipe?
The main protein is a single cleaned calamari steak.
How many servings does this recipe provide?
This recipe is designed for 1 serving.
What type of breadcrumbs should I use?
The recipe specifically calls for 1 cup of Progresso breadcrumbs.
What ingredients are in the egg wash?
The egg wash consists of an egg, a portion of the cream mixture, dried oregano, dried basil, chili flakes, Pecorino Romano, salt, and pepper.
How do I prepare the calamari steak before breading?
You should clean the calamari steak and pat it thoroughly dry with paper towels.
How do I ensure the breadcrumbs stick to the calamari?
Press the crumbs into the steak using the heel of your hand for better adherence.
How long does it take to fry the calamari steak?
It takes about 3 to 4 minutes per side until it is golden brown and cooked through.
What heat setting is used for frying?
The calamari should be fried in a pan over medium heat.
How do I remove excess oil after frying?
Set the fried steak aside on a paper towel to drain the oil.
What ingredients are sautéed for the sauce base?
Finely chopped onion, capers, and Kalamata olives are sautéed together.
When is the onion ready during the sauce preparation?
The onion is ready once it becomes translucent.
Which cheeses are included in the sauce?
The sauce uses crumbled Gorgonzola and grated Pecorino Romano (or Parmesan).
Why is marinara sauce added to the cream sauce?
A small amount of marinara sauce is added to give the sauce a pinkish color.
How can I thin out the sauce if it gets too thick?
You can add a splash of water or more cream to reach your desired consistency.
What is the best way to serve this dish?
Pour the hot sauce directly over the fried steak, or warm the steak in the oven for 1 minute before serving.
What type of olives are used in this recipe?
The recipe calls for three Kalamata olives cut in half.
Can I substitute Pecorino Romano cheese?
Yes, the recipe suggests Parmesan as a suitable alternative.
How should the fresh basil be prepared?
The fresh basil should be chopped into thin strips.
Is this recipe spicy?
It contains a pinch of chili flakes, providing a very mild heat.
What kind of cream is required?
Heavy cream is used, with a portion of it mixed with half-and-half.
How should the onion be prepped?
The onion should be finely chopped.
What provides the acidity in the sauce?
Two tablespoons of lemon juice provide the bright, acidic notes.
Is this dish considered an appetizer or an entree?
It can be served as either a sophisticated dinner entree or an impressive appetizer.
What sides pair well with this calamari?
It is recommended to serve it on lightly dressed greens or alongside your favorite pasta.
How much Gorgonzola cheese is needed?
The recipe requires 2 tablespoons of crumbled Gorgonzola.
How many capers are used?
The recipe uses 20 capers.
What dried herbs are used in the breading process?
Dried oregano and dried basil are used in the egg mixture.
What is the preparation for the calamari steak?
The steak should be cleaned and patted dry.
What is the overall flavor profile of this dish?
It is a savory and creamy dish with salty notes from the olives and capers, balanced by pungent Gorgonzola and bright lemon.