Fried Calamari Crostini

• 3 cups vegetable oil
• 1 pound calamari mix of tentacles and bodies cut into rings
• 1/2 cup plain dry bread crumb
• 1/2 cup all-purpose flour
• 3 tablespoons finely chopped fresh parsley
• grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 6 cloves garlic chopped
• 5 tablespoons fresh rosemary finely chopped
• 2 ounces anchovy fillets in oil, chopped
• 1 tablespoon lemon juice
• 3 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 1/2 ciabatta bread small, cut into 1/2-inch-thick slices, toasted
• 1 cup Bertolli(R) Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 2 tablespoons heavy cream or whipping cream

1. Heat vegetable oil in 3-quart heavy bottom saucepot over medium-high heat.
2. Meanwhile, combine bread crumbs, flour, cayenne pepper, parsley, salt and lemon peel in medium bowl; set aside.
3. Process garlic, rosemary, anchovys, lemon juice and olive oil in blender or food processor until smooth; set aside.
4. Heat Sauce with cream in 2-quart saucepot over low heat.
5. Dip calamari in buttermilk, then bread crumb mixture. Fry calamari, in batches in hot oil, 2 minutes or until golden and crispy. Remove and drain on paper towels.
6. Evenly spread anchovy mixture on toast. Top with fried calamari, then drizzle with sauce mixture. Serve with remaining sauce mixture.

vegetable oil, tentacles, bread, allpurpose, fresh parsley, lemon peel, salt, cayenne pepper, buttermilk, garlic, rosemary, anchovy, lemon juice, bread, collections, heavy cream

Taken from www.yummly.com/recipe/Fried-calamari-crostini-303554 (may not work)