Pasta aglio e olio

Fritto misto, another Italian recipe by chef Giovanni Gabana.


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– 2 squids

– 200 gram pealed gamba’s

– 1 lemon

– semola flour

– patent flour

– water

– sunflower oil

– salt

– pepper


– Cut the squid in rings of approximately 1 cm.

– In a bowl, make a mix of half semola flour en half patent flour.

– Flour the squid rings and the gamba’s and shake off the excess flour in a sieve.

– Fill a bowl with water and heat a pan with a liter of sunflower oil to 180 degrees.
– Dip the squid rings and the gamba’s in the bowl with water one by one, for a fraction of a second, and place them in the hot oil immediately.

– Fry the squid and the gamba’s until golden.

– Season to taste with salt and pepper, and squeeze a bit of lemon juice over.

– Serve with a lemon wedge.

– Buon appetito.