Aldo Zilli served up crispy chilli and parsley calamari on Ainsley’s Food We Love.
The ingredients are: 60-79g fresh squid (cleaned and skinned), 200ml milk(enough to cover the squid), 50g plain flour, 30g cornflour, 1 handful of parsley(picked from the stalk), 1 chilli(finely sliced), salt and black pepper to taste.
See recipes by Aldo in his book titled: The Zilli Cookbook
Related Posts
Ainsley Harriott white chocolate with macadamia and raspberry blondies recipe on Ainsley’s Good Mood Food
Ainsley Harriott grilled glazed tamarind tofu with callaloo pesto recipe on Ainsley’s Caribbean Kitchen
Ainsley Harriott chargrilled watermelon with sunshine slaw recipe on Ainsley’s Caribbean Kitchen
Ainsley Harriott twice fried plantains recipe Ainsley’s Caribbean Kitchen in Dominica
Ainsley Harriott mango and passion fruit tray bake with lime and passion fruit yoghurt recipe on Ainsley’s Food We Love
Ainsley Harriott jam and coconut sponge with custard recipe on Ainsley’s Food We Love
Aldo Zilli V. I. Pizza with Truffle Paste recipe on Ainsley’s Food We Love
Ainsley Harriott homemade garlic bread recipe on Ainsley’s Food We Love
Ainsley Harriott savoury mini afternoon tea tartlets recipe on Ainsley’s Food We Love
Ainsley Harriott pineapple chilli salsa recipe on Ainsley Harriott’s Street Food