
Pistachio Crusted Calamari with Easy Beurre Blanc Sauce
This is such a healthy and doable option for calamari. Usually it’s heavy and deep fried but this pistachio crust makes them so crispy and delicious. Serve with a little beurre blanc sauce for dipping.
Recipe from courtesy of Sweet Paul Magazine
Featuring American Pistachios
Ingredients
1 cup | California shelled pistachios | |
1/2 tsp | salt | |
1/2 tsp | cayenne pepper | |
1 tsp | oregano | |
500 g | calamari, sliced into 1/2” pieces | |
1 | egg | |
2 tbsp | water | |
Beurre Blanc | ||
2 | shallots, finely chopped | |
2 cups | dry white wine | |
2 sticks | cold butter, cut into small cubes | |
salt and pepper | ||
2 tbsp | finely chopped parsley | |