Christmas recipes. Fried calamari in orange and onion compote

For the batter

200 g “00” flour

10 g salt

50 g vodka

500 g water

Mix all the ingredients well with an immersion blender. Pour the mixture into a double-load siphon and keep cool.

For the compote

5 red Tropea onions

40 g butter

2 bay leaves

10 black peppercorns, crushed

1 tbsp. chestnut honey

30 g light brown sugar

100 g freshly squeezed blood orange juice

Cut the onions into julienne strips and sauté them in a pan with the butter. Add bay leaves, pepper, sugar and honey, mix for a few minutes. Add the blood orange juice and cook for 20 minutes. Just before serving, add a few drops of lemon juice.

For completing the dish

200 g calamari cleaned, trimmed and cut into strips, lengthwise

100 g “00” flour

50 g durum wheat semolina

Aromatics (calamint, chives, thyme, oregano, dill)

Salt

Mix the two flours and dredge the calamari. Remove the excess flour, and cover them with the batter in the siphon. Immediately fry them in grapeseed oil at 180C, drain when golden and crisp, blot dry on kitchen paper. Serve on a serving dish, sprinkle with a pinch of salt and garnish with herbs and the onion compote.