Why You’ll Love This Calamari Steak Recipe
Have you ever tasted a dish that perfectly balances creamy richness with a hint of zest? That’s exactly what you’ll experience with this Gorgonzola calamari steak recipe.
The tender calamari pairs beautifully with the savory cream sauce, while the gorgonzola adds a unique depth of flavor. Each bite is an adventure, with the crunch of breadcrumbs contrasting the smooth sauce.
Plus, the fresh herbs and lemon juice bring a brightness that lifts the dish. It’s not just a meal; it’s an experience that’ll impress your guests or simply satisfy your cravings.
Trust me, you’ll want to make this again and again!
Ingredients of Calamari Steak
When it comes to making a delicious Gorgonzola calamari steak, having the right ingredients is key. You want to guarantee that everything you need is on hand before diving into the cooking process. And trust me, you don’t want to be halfway through and realize you forgot the gorgonzola—what a tragedy that would be!
So, let’s gather everything we’ll need for this delightful dish.
Here’s your shopping list of ingredients:
- 1 calamari steak
- 1 cup Progresso breadcrumbs
- 1 egg
- 1 cup heavy cream, mixed 1/3 with half-and-half
- 2 tablespoons gorgonzola cheese
- 2 tablespoons Pecorino Romano cheese (or Parmesan)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch chili flakes
- 2 tablespoons lemon juice
- 1 pinch chopped fresh basil (in strips)
- 20 capers
- 3 kalamata olives, cut in half
- 1 tablespoon onion
- Salt and pepper, to taste
- Marinara sauce (around 1/8 cup, enough to make the sauce pinkish)
- Oil, for shallow frying
Now that we’ve got our ingredients lined up, let’s talk about a few things to take into account.
First off, fresh calamari can be a bit tricky to find, depending on where you live, but don’t fret! If you can’t locate a fresh calamari steak, frozen works just as well—just make sure to thaw it properly before cooking.
Also, cheese lovers, feel free to adjust the cheese amounts to suit your taste. More gorgonzola? Yes, please!
And remember, the spices and herbs are your friends here; they’ll really elevate the dish, so don’t skimp on those.
With your ingredients ready to roll, you’re one step closer to impressing your taste buds and those of anyone lucky enough to share this meal with you.
Let’s get cooking!
How to Make Calamari Steak
Alright, let’s get into the nitty-gritty of making this delicious Gorgonzola calamari steak. First things first, grab that lone calamari steak—yes, just one, because trust me, it’s more than enough. Give it a good pat dry with a paper towel. Nobody wants a soggy calamari, right?
Now, let’s get that egg working. In a small bowl, beat together 1 egg with 1/4 cup of your cream mixture (that’s the heavy cream mixed with half-and-half). Toss in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, a pinch of chili flakes, and one tablespoon of the Pecorino Romano cheese. Don’t forget a pinch of salt and pepper to kick things up a notch. This mixture is your ticket to a flavorful calamari, so give it a good whisk until everything’s combined.
Once your egg mixture is ready, take that calamari steak and dip it in, making sure it gets coated well. Then, it’s time for the breadcrumbs. Grab your 1 cup of Progresso breadcrumbs and coat the steak, pressing the crumbs into it with the heel of your hand. This step is essential; we want those crispy bits to stick!
Now, heat some oil in a medium frying pan over medium heat until it shimmers—just enough to create a lovely shallow fry. Place the calamari steak in the pan and fry it until it’s golden brown on both sides. This should only take a few minutes, so keep an eye on it. Once it’s cooked to perfection, transfer it to a plate and let it rest for a moment.
While that glorious steak is resting, let’s whip up the sauce. In a separate pan, sauté 1 tablespoon of onion along with 20 capers and your halved kalamata olives until they’re fragrant. Then add the remaining cream mixture, the 2 tablespoons of gorgonzola cheese, the rest of the Pecorino Romano, the fresh basil, and 2 tablespoons of lemon juice.
Stir until everything melds into a creamy, dreamy sauce. If you want to make it a bit pinker, drizzle in about 1/8 cup of marinara sauce. This sauce is your pièce de résistance, so taste it and adjust the salt if needed. When the sauce has thickened, you can either pop the calamari steak in the oven for a minute to warm it up or simply pour that luscious sauce over the top.
And just like that, you’re ready to dig into a plate of Gorgonzola calamari steak that’ll make your taste buds sing. Enjoy every bite—because you earned it!
Calamari Steak Substitutions & Variations
If you’re looking to mix things up with your calamari steak, there are plenty of substitutions and variations to contemplate.
For a different flavor, try using panko breadcrumbs instead of traditional ones for extra crunch. If you’re not a fan of Gorgonzola, crumbled feta or goat cheese works beautifully too.
You can swap out the kalamata olives for green olives for a tangy twist. Additionally, consider adding some sautéed spinach or sun-dried tomatoes to the sauce for a burst of color and flavor.
Each variation brings a new life to this dish, so don’t hesitate to experiment!
Additional Tips & Notes
To elevate your Gorgonzola calamari steak experience, consider paying attention to a few key details.
First, make certain your oil is hot enough before frying; this guarantees a crispy crust. I love adding a splash of white wine to the sauce for extra depth.
If you want a bit more zing, try incorporating a dash of hot sauce into the cream mixture. Fresh herbs truly enhance the dish, so don’t skip the basil.
Finally, serving the calamari steak with a side of lemon wedges brightens up the flavors beautifully.
Enjoy your cooking, and trust me, your taste buds will thank you!