Squid Steaks Milanese
over Fresh Spaghetti Aglio e Olio & Radicchio Salad
Cooking time
40 minutes
Servings
2/4
Calories
1160 /serving
That telltale golden-brown breading says Italian milanese, playfully applied to oven-baked squid steaks for a change of pace. They’re partnered with a classic spaghetti alla chitarra, tossed with garlic, lemon zest and parsley, while the side salad is splashy with radicchio and Grana Padano.
We will send you:
- 2 Ocean Wise wild-caught squid steaks
- 3 Garlic cloves
- 1 Lemon
- 1 Radicchio
- 14g Parsley
- 1 Head of curly leaf lettuce
- 20g All-purpose flour
- 80g Panko
- 30ml Vegetable demi-glace
- 225g Fresh spaghetti alla chitarra
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Squid (calamari) • Sulphites • Wheat
You will need:
Medium pan
1 or 2 Eggs
Salt & pepper (S&P)
Medium pot
Zester
Strainer
Large pan
Oil
3 or 6 tbsp Butter
Sheet pan
Parchment paper
Total Fat
56 g
Saturated Fat
18 g
Sodium
1270 mg
Total Carb
117 g
Sugars
6 g
Protein
56 g
Fibre
11 g
Preparation
Prepare & bake the squid steaks
- Preheat the oven to 400°F.
- Heat a medium, dry pan on medium.
- Add the panko and toast, 3 to 4 min., until beginning to brown.
- In a shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- In a second shallow bowl, combine the flour and S&P.
- In a third shallow bowl, combine the panko and S&P.
- Working one at a time, coat the squid steaks* in the flour (shaking off any excess), then in the egg, then in the panko (pressing to adhere).
- Arrange on a lined sheet pan and bake, 8 to 10 min., until golden brown and cooked through.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Zest and halve the lemon; juice ½ and cut the remaining ½ into wedges.
- Quarter the radicchio; tear into bite-size pieces.
- Roughly chop the parsley leaves and stems.
- Separate the lettuce leaves; tear the leaves.
- Mince the garlic.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until lightly browned.
- Add the demi-glace, reserved cooking water, 3 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the sauce slightly thickens; season with S&P.
- Add the pasta, parsley and lemon zest; toss well.
Make the salad
- In a large bowl, combine the lemon juice, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, radicchio and ½ the cheese; toss well.
Plate your dish
- Divide the pasta between your plates.
- Top with the squid steaks (slice beforehand if desired).
- Garnish with the remaining cheese and the lemon wedges.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
