Calamari Fritti with home made Aeolia

After playing in the sea, my parents usually take us to eat in a family restaurant along the coast of Rome. One of my favorite dish is calamari fritti with a dash of lemon juice and tomato ketchup to go along. Every time I prepare it at home my mind says that their should be a special sauce accompanying it. One day I wanted to make mayonnaise but landed on Aeolia recipe. So I added some ingredients and here is the recipe. Serve it while its hot.


The Calamari Fritti:

• 1 big squid without head
• 1 egg
• 4 tbs all purpose flour
• 1 cup ice water
• a dash of salt
• Aeolia:
• 1 egg yolk
• 2 tps sugar
• 3 tsp vinegar
• 1 cup oil
• 2 big garlic cloves
• 1/4 salt

Calamari Fritti:
wash the squid and pat it to dry
cut the squid into small 2 cm pieces
prepare in a bowl 1 beatened egg (room temperature), 4 tbs of sifted flour, a dash of salt and pour water little by little while whisking
heat deep fry oil
take one pieces at a time, dip the calamari in the batter and arrange in the pan
lift it up when its golden brown and set aside for the oil to drip
Aeolia:
put one egg yolk in a bowl, add 2 tsp sugar and with a hand mixer, mix it for 10 minutes in level 2-3
add vinegar little by little until blend
add oil little by little until it becomes consistent
turn off the mixture
add dash of salt to taste
grate fresh garlic and blend the paste into the Aeolia

Source:

http://www.cookingwithnonna.com/italian-cuisine/calamari-fritta-with-home-made-aeolia.html