So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you’ve yet to experience fried lemons, just wait.
- 20 M
- 40 M
- 4
So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you’ve yet to experience fried lemons, just wait.
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.