Pistachio Crusted Calamari with Easy Beurre Blanc Sauce
courtesy of Sweet Paul Magazine
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.
|1 cup||California shelled pistachios|
|1/2 tsp||cayenne pepper|
|500 g||calamari, sliced into 1/2” pieces|
|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|
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